Zucchini Ribbon Lasagna

By kmad

Ingredients

• For sauce:
• 1 can (28oz) whole peeled plum tomatoes with juice
• 2 tbs olive oil
• 1 small onion finely chopped (1c)
• 1/4 tsp red pepper flakes
• 12 oz ground turkey
• 2 tbs chopped fresh oregano
• 2 tsp salt
• For Lasagna:
• 2 medium zucchini
• 1 c skim ricotta cheese
• 1/4 tsp olive oil
• freshly ground pepper

Details

Servings 6
Adapted from desktopcookbook.com

Preparation

Step 1

Make the sauce. Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight sided skillet over medium heat. Cook onion and red pepper flakes, stirring occasionally until onion is tender about 8 min. Add turkey, cook, breaking up large pieces, until browned (3 to 4 min). Reduce heat; simmer until thick about 20 min. Stir in oregano and salt. let cool.


Make the lasagna. Preheat oven to 375. Slice zucchini lengthwise into thin strips. Place 5 or 6 slices overlapping slightly in bottom of an 8 in square baking dish. Top with 1 c of sauce. Dot with 1/4 c ricotta. Repeat twice with zucchini, remaining sauce and 1/2 c ricotta. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 c ricotta. Season with pepper. Bake uncovered until lasagna bubbles and top browns (50 to 60 min). Let stand 10 min.