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Zucchini-Ribbon "Lasagna"

Zucchini-Ribbon "Lasagna"

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

Martha Stewart Living, April 2010 http://www.marthastewart.com/133082/zucchini-ribbon-lasagna
4.11111
Rated
82.2222100(29)29
  • 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

  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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