ZUCCHINI-RIBBON LASAGNA

Zucchini-Ribbon Lasagna from the kitchens of Martha Stewart MEATLESS

serves 9

FOR THE SAUCE
1 can whole peeled plum tomatoes, with juice         I used Italian peeled tomatoes
< 2 tablespoons olive oil                                              I used grape-seed oil
1 small onion, finely chopped
1/4 teaspoon crushed red pepper flakes
12 ounces firm tofu, drained and pressed
2 tablespoons chopped fresh oregano leaves           I used dried oregano
course salt

FOR THE LASAGNA
2 zucchini, ends trimmed
1 cup part-skim ricotta cheese                                  I used regular ricotta cheese
1/4 teaspoon olive oil                                                skipped
freshly ground pepper

 1. Make the sauce: Pulse tomatoes with their juice in a food processor until finely chopped.  Heat olive oil in a large straight-sided skillet over medium.  Cook onion and red pepper flakes, stirring occasionally, until onion is softened, about 8 minutes.  Add tomatoes; bring to a boil.  Reduce heat and simmer until thickened, about 20 minutes.  Coarsely crumble tofu and stir into sauce with chopped oregano; season with salt.  Let cool.
2. Make the lasagna: Preheat oven to 375 degrees.  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 evenly with 1/4 cup cheese.  Repeat twice with zucchini, remaining sauce, and 1/2 cup cheese.  Top with remaining zucchini; brush with the olive oil.  Dot with remaining 1/4 cup cheese, and season with pepper.  Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes.  Let stand 10 minutes before serving. 



I also added Barilla lasagna pasta (no-boil) in my layers.  I think this would be just as good without the tofu.  It might be interesting to add fresh spinach too.  I would say the lasagna was very good.  Served with garlic bread and a salad.
GRADE: B