Zucchini Lasagna | view more Recipe

Zucchini Lasagna

  • '2 1/2 tablespoons extra-virgin olive oil'
  • '1 small onion
  • finely chopped'
  • '1/2 teaspoon red pepper flakes'
  • '1 pound ground turkey'
  • '1 (28-ounce) can diced tomatoes'
  • '3 tablespoons chopped fresh oregano'
  • '2 teaspoons salt'
  • '2 medium zucchini'
  • '1 cup part-skim ricotta cheese'
  • '1/4 teaspoon freshly ground black pepper'
  • '1/2 cup freshly grated Parmesan cheese (2 ounces)'

  1. 1
  2. Preheat the oven to 375°F
  3. 2
  4. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil
  5. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes
  6. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes
  7. Add the tomatoes and bring the mixture to a boil
  8. Reduce the heat to medium and simmer until it thickens, about 20 minutes
  9. Stir in the oregano and salt
  10. Let cool
  11. 3
  12. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick)
  13. Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish
  14. Top with 1 cup of the sauce
  15. Dot with 1/4 cup of the ricotta
  16. Repeat the layers twice, alternating the direction of the zucchini
  17. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil
  18. Dot with the remaining 1/4 cup ricotta and season with the black pepper
  19. Top with the Parmesan cheese
  20. 4
  21. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown
  22. Let stand for 10 minutes before serving