Zucchini Ribbon Lasagna

Gluten Free

Yield: 0 servings
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  • 2 tablespoon(s) chopped fresh oregano
  • 2 teaspoon(s) coarse salt
  • 2 tablespoon(s) EVOO
  • 1/4 teaspoon(s) EVOO
  • fresh ground pepper
  • 12 ounce(s) ground turkey
  • 2 med zucchini, trimmed
  • 1 cup(s) part skim ricotta cheese
  • 1/4 teaspoon(s) red pepper flakes
  • 1 small onion, finely chopped
  • 1 can(s) whole, peeled plum tomatoes, with juice


  1. 1. Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in large pan over med heat. Cook onion and red pepper flakes, stirring occasionally, until onion is tender about 8 min. Add turkey, cook until browned. Add tomatoes and bring to a boil. Reduce heat, simmer until thick about 20 min. Stir in oregano and salt. Let cool.
  2. 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.
September 2010

This recipe is a personal recipe added by Hbrowning and has not been tested or endorsed by MyRecipes.

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