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Zucchini-Ribbon "Lasagna"

Strips of zucchini stand in for lasagna noodles, adding texture and flavor.

  • servings: 9

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Ingredients

For the Sauce (makes 3 cups)

  • 1 can (28 ounces) whole peeled plum tomatoes, with juice
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped (1 cup)
  • 1/4 teaspoon red-pepper flakes
  • 12 ounces ground turkey, preferably dark meat
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons coarse salt

For the Lasagna

  • 2 medium zucchini, trimmed
  • 1 cup part-skim ricotta cheese
  • 1/4 teaspoon extra-virgin olive oil
  • Freshly ground pepper
  • Garnish: Fresh oregano

Directions

  1. 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 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3 to 4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.

  2. Step 2

    Make the lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.

Source
Martha Stewart Living, April 2010

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Reviews (2)

  • 15 Nov, 2012

    I made this recipe twice in the past two weeks! So delish! I made it meatless too. The sauce is what makes it. I add fresh tomato when it is almost done simmering. I also halved the portion of salt and oregano. Without the meat it is too much seasoning. The second time around I grilled the zucchini first with olive oil, salt, and pepper. I found that it was too watery the first time. Also you can add low fat mozzarella with the ricotta. So easy to make!

  • 15 Nov, 2012

    I made this recipe twice in the past two weeks! So delish! I made it meatless too. The sauce is what makes it. I add fresh tomato when it is almost done simmering. I also halved the portion of salt and oregano. Without the meat it is too much seasoning. The second time around I grilled the zucchini first with olive oil, salt, and pepper. I found that it was too watery the first time. Also you can add low fat mozzarella with the ricotta. So easy to make!