Zucchini “Noodles” Lasagna

Sauce (makes 3 cups):
1-28 oz. can crushed tomatoes
1 small onion, finely chopped (1 cup)
1/4 tsp red pepper flakes
16 oz. ground turkey, 93% lean
2 Tbsp fresh oregano, chopped

For the “noodles” and lasagna:
2 medium zucchini*, end trimmed
1 cup part-skim ricotta cheese
1/4 tsp olive oil
Salt, pepper to taste

Sauce: Sauté onion and red-pepper flakes in a large, nonstick saucepan, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 6 to 8 minutes. Add tomatoes; bring to a boil. Reduce heat, simmering until thick, about 20 minutes. Stir in oregano and add salt to taste. Let cool.

Lasagna: Preheat oven to 375°F. Slice zucchini lengthwise into thin strips (about 1/8” thick) using a mandoline or sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8” square baking dish. Top with 1 cup of sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup of 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 up and top browns, 50 to 60 minutes. Let stand for 10 minutes. Cut into 4 pieces. Garnish with oregano.

*Substitute layers of roasted spaghetti squash
Serves: 4

-Adapted from Martha Stewart Living magazine

Serving Size: 4

 

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