Zucchini-Ribbon "Lasagna"

Strips of zucchini stand in for lasagna noodles, adding texture and flavor.
Martha Stewart Living, April 2010
  • Yield Serves 9
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  • 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


  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. 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.

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