CSA Produce: Zucchini, Oregano, TomatoesHealthy
Serves 9
Sauce-
1 can (28 ounces) whole peeled plum tomatoes with juice (try using fresh tomatoes)
2 Tbl extra virgin olive oil
1 small onion, finely chopped (1 cup)
1/4 tsp red pepper flakes
12 ounces ground turkey, preferably dark meat
2 Tbl fresh chopped oregano
2 tsp coarse salt
Lasagna-
2 medium zucchini, trimmed
1 cup part-skim ricotta cheese
1/4 tsp extra virgin olive oil
Freshly ground pepper
Garnish: fresh oregano
1. Make the sauce; pulse tomatoes with juice in 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 unitl 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 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. Brush with oil. Dot with remaining ricotta cheese, season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 - 60 minutes. Let stand for 10 minutes. Garnish with oregano.