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Home Thai Stovetop Peanut Chicken

Zucchini-ribbon "lasagna" Recipe

Ingredients

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

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The Cook

mamalou Attleboro, MA

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