Zucchini “Lasagna”

August 28, 2013  |  

Lasagna is great for so many reasons: a big one can feed you for a few days, you can batch and freeze, you can sneak plenty of vegetables into the sauce for picky eaters and it’s just delicious. This recipe cuts out the pasta but is still plenty delicious and cheesy. Just cut out the ground turkey for a vegetarian feast. Courtesy of Whole Living

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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