Recipe of the Week: Gluten-Free Zucchini Ribbon 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

  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.