Zucchini Lasagna

By taniaf

Ingredients

• Sauce:
• 1 can (28 oz) peeled plum tomatoes, with juice
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1/4 tsp red pepper flakes
• 12 oz ground turkey
• 2 tbsp fresh oregano, chopped
• 2 tsp salt
• lasagna:
• 2 medium zucchini
• 1 cup ricotta
• 1/4 tsp olive oil
• pepper

Details

Servings 8

Preparation

Step 1

Make sauce:
pulse tomatoes with juice in food processor until finely chopped. Heat oil in large skillet over medium. Cook onion and red pepper flakes, stirring, until onion is tender, 8 minutes.
Add turkey, cook until browned, 3-4 minutes. Add tomatoes, bring to a boil. Reduce heat, simmer until thick, 20 minutes. Stir in oregano and salt, let cool.
Make lasagna:
Preheat oven to 375. Slice zucchini lengthwise into thin strips using a mandoline. Place 5 or 6 slices in the bottom of an 8 inch square baking dish, overlapping. Top with 1 cup sauce, dot with 1/4 cup ricotta. Repeat twice with zucchini, sauce and ricotta, alternating direction of zucchini strips. Top with rest of zucchini, brush with oil. Dot with rest of ricotta, season with pepper. Bake, uncovered, until bubbly and browned, 50-60 minutes. Let stand for 10 minutes, garnish with oregano.