Zucchini Lasagna

Don't be intimidated by this recipe. It's really easy. It's easier than traditional lasagna! Go on, give it a try! Ingredients

For sauce - 1 can (28oz) whole peeled plum tomatoes with juice - 2 tbs olive oil - 1 small onion finely chopped (1c) - 12 oz ground turkey  2 garlic cloves pressed - 2 tbs chopped fresh oregano - 2 tsp salt

For Lasagna - 2 medium zuccnini cut vertically - 1 cup part-skim ricotta cheese - 1/2 cup parmesan cheese - 3 Tbsp olive oil - salt & pepper to taste

Instructions

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 garlic, stirring occasionally until onion is tender about 3 min. Add turkey, cook, breaking up large pieces, until browned (3 to 4 min). Reduce heat; simmer until thick about 20 min. Stir in oregano and salt. Let cool.

Make the lasagna. Preheat oven to 375. Slice zucchini lengthwise into thin strips. Place 5 or 6 slices overlapping slightly in bottom of an 9x13 dish. Top with 1 c of sauce. Dot with 1/4 cup ricotta. Sprinkle with parmesan cheese. Repeat twice with zucchini, remaining sauce and 1/2 cup ricotta. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Sprinkle again with parmesan cheese. Season with salt & pepper. Bake uncovered until lasagna bubbles and top browns (50 to 60 min). Let stand 10 min.