Ingredients
Yield: serves 9
For the Sauce (makes 3 cups)
1 can (28 ounces) whole peeled plum tomatoes, with juice
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 cup)
1/4 teaspoon red-pepper flakes
12 ounces ground turkey, preferably dark meat
2 tablespoons chopped fresh oregano
2 teaspoons coarse salt
For the Lasagna:
2 medium zucchini, trimmed
1 cup part-skim ricotta cheese
1/4 teaspoon extra-virgin olive oil
Freshly ground pepper
Garnish: Fresh oregano
Preparation
