Zucchini Lasagna

Zucchini Lasagna

Serves 6


2 medium zucchini

1 1/2 cups ricotta cheese

1/4 teaspoon extra virgin olive oil

1 pound fresh mozzarella, sliced

freshly ground black pepper to taste

1 tablespoon oregano, chopped

bread crumbs as needed

For the sauce:

1 28-ounce can whole peeled plum tomatoes

2 tablespoons extra virgin olive oil

1 onion, minced

1/4 teaspoon red pepper flakes

2 tablespoons oregano, chopped

2 teaspoons coarse salt

Method of Preparation:

1.Preheat oven to 375 degrees F.

2.For the sauce, pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes add the tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.

3.Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta and mozzarella. If mixture seems too wet, sprinkle with breadcrumbs. 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 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.