ZUCCHINI RIBBON LASAGNA

FOR THE SAUCE:

1 can (28 oz) whole peeled plum tomatoes with juice

2 tablespoons extra virgin olive oil

1 small onion finely chopped ( 1 cup)

¼ tsp. red pepper flakes

12 ounces ground turkey, preferably dark meat

2 tablespoons chopped fresh oregano

2 tsp. course salt

FOR THE LASAGNA:

2 medium zucchini trimmed

1 cup part skim ricotta cheese

1/4 tsp extra virgin olive oil

Freshly ground pepper - fresh oregano

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.

MAKE THE LASAGNA:

Preheat oven to 375. Slice zucchini lengthwise into thin strips. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 inch 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 ricotta, alternating direction of zucchini. Top with remaining zucchini, 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. Garnish with oregano.