Zucchini-ribbon "lasagna"
From mamalou 15 years agoIngredients
- Sauce: shopping list
- 1 28 oz. can whole peeled plum tomatoes with juice shopping list
- 2 TBS EVOO shopping list
- 1 small onion, finely chopped (1 cup) shopping list
- 1/4 tsp red pepper flakes shopping list
- 12 oz. ground turkey, preferably dark meat shopping list
- 2 TBS chopped fresh oregano shopping list
- 2 Tsp. course salt shopping list
- For Lasagna: shopping list
- 2 medium zucchini shopping list
- 1 cup part-skim ricotta cheese shopping list
- 1/4 tsp EVOO shopping list
- Freshly ground black pepper shopping list
- Garnish: fresh oregano shopping list
How to make it
- Make the sauce. Pulse tomatoes with juice in food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat. Cook onion and red pepper flakes until onion is tender, about 8 minutes. Add turkey, cook breaking up any large pieces until browned, 3-4 minutes. Add tomatoes and bring to a boil. Reduce to a simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
- Make 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 5-6 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 the zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini alternating direction, brush with oil. Dot with remaining ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and the top browns. 50-60 minutes. Let stand for 10 minutes. Garnish with oregano.
- Calories: 155
- 3 G. Saturated Fat
- 5 G. unsaturated Fat
- 38 mg. Cholesterol
- 7 g Carbohydrates
- 498 mg. Sodium
- 11 G, Protein
- 1 G. Fiber
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- mamalou Attleboro, MA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments