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Gallery Read the full recipe after the video. Recipe Summary Servings: 9 zucchini lasagna
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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 9 zucchini lasagna
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 9
Recipe Summary
Servings: 9
Servings: 9
9
zucchini lasagna
zucchini lasagna
Ingredients
Ingredients
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
2 medium zucchini, trimmed 1 cup part-skim ricotta cheese 1/4 teaspoon extra-virgin olive oil Freshly ground pepper Garnish: Fresh oregano
Directions
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.
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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All Reviews for Zucchini-Ribbon “Lasagna”
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini-Ribbon “Lasagna”
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
