Zucchini-Ribbon "Lasagna"

Serves 9

For the sauce:

1 28 oz can of whole peeled plum tomatoes, with juice

2 Tbs extra-virgin olive oil

1 small onion, finely chopped (1 cup)

1/4 tsp red-pepper flakes

12 oz ground turkey

2 Tbs chopped oregano

2 tsp salt

For the lasagna:

2 medium zucchini, trimmed

1 cup part-skim ricotta cheese

1/4 tsp extra-virgin olive oil

Freshly ground pepper

Oregano

1. Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in 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, 3-4 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. Slice zucchini lengthwise into thin strips, about 1/8 inch thick. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 iinch 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, 50-60 minutes. Let stand for 10 minutes. Garnish with oregano.