Zucchini-Ribbon "Lasagna"

Source:Whole Living

Serves 9

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

Directions

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.