 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
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. 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.
|
|