My son's tattoo clients sent him home with a box of veggies including a couple beautiful zucchinis so in my attempt to flirt with veggies, I replaced lasagna noodles with zucchini. I can make it even healthier by replacing the cheese and using soy crumbles instead of the turkey Italian sausage, but so far so good.
For the sauce:
2 14.5 oz cans tomatoes (fire-roasted if it's on sale, diced with seasoning, stewed. . .)
2 T. extra virgin olive oil
1 red bell pepper, diced (or onion)
1/4 tsp. red pepper flakes
12 oz ground turkey, or one tray of turkey Italian sausage, or 1 bag soy crumbles
2 T chopped fresh oregano
1-2 diced garlic cloves
For the lasagna:
1 container part-skim ricotta, or fat-free sour cream
Other shredded cheese
1. Make the sauce: saute bell peppers, flakes and oil in a pan until soft. Add turkey, cook until browned. Meantime, pulse tomatoes in a food processor until finely chopped. Add tomatoes and garlic; bring to a boil. Reduce heat and simmer until thick, about 20 minutes. Stir in oregano.
2. Make the lasagna: preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8" thick). Place 1/3 of zucchini slices on bottom of baking dish. Top with 1/3 of sauce. Dot with ricotta and cheese. Repeat layers. Bake, uncovered, until lasagna bubbles and top browns, 50 - 60 miutes. Let stand for 10 minutes.
I had some leftover zucchini ribbons, so hubby made some zucchini toast.