It’s Meatless Monday! And we’ve got lasagna.

One of my favorite past times is to go out with friends for Italian and throw back some red wine.  But with bathing suit season looming dangerously close, I try to stay away from heavier dishes and choose lighter fare (although a little organic red wine never hurt anyone). So here’s the great news. I found a delicious, meatless, gluten-free recipe for lasagna – in Martha Stewart Magazine of all places – that won’t go straight to my thighs but still tastes like the real thing. Dig in.

Zucchini-Ribbon Lasagna

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)

¼ teaspoon red-pepper flakes

2 tablespoons chopped fresh oregano

2 teaspoons coarse salt

For the Lasagna

2 medium zucchini, trimmed

1 cup part-skim ricotta cheese

¼ teaspoon extra-virgin olive oil

Freshly ground pepper

Garnish: Fresh oregano

  1. Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped.  Heat oil in a skillet over medium heat.  Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes.  Add tomatoes; bring to a boil.  Reduce heat; simmer until thick, about 20 minutes.  Stir in oregano and salt.  Let cool.
  2. Make the lasagna: Preheat oven to 375.  Slice the zucchini lengthwise into thin strips.  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 ¼ cup ricotta.  Repeat twice with zucchini, remaining sauce, and ½ cup ricotta, alternating direction of zucchini.  Top with remainingzucchini, alternating direction; brush with oil.  Dot with remaining ¼ cup ricotta.  Season with pepper.  Bake, uncovered, until lasagna bubbles and top browns, 50-60 minutes.  Let stand for 10 minutes.  Garnish with oregano.
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