Zucchini-Ribbon "Lasagna"
- Comments()
- Yield Serves 9
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
-
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. -
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.
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!
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!
I made this with a store bought sauce ( no meat) for my veggie friend and my husband.. both very picky eaters. They ate it all in one sitting! it was a hit and took no effort for the most part! I recommend for sure!