Zucchini Lasagna

Sauce Ingredients:

2 cans (14 ounces each) diced Italian style tomatoes, with juice
2 Tablespoons olive oil
1 small onion, finely chopped
¼ teaspoon crushed red pepper flakes
salt

“Lasagna” Ingredients:

2 medium zucchini (about 1 pound total), ends removed
1 cup (8 ounces) ricotta cheese
¼ teaspoon olive oil
ground pepper

Sauce Directions:

1. Heat olive oil in a large skillet over medium heat. Add onion and red pepper flakes, stirring occasionally, until onion is softened, about 6-8 minutes.

2. Add tomatoes; bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.

3.Season with salt. Let cool.

“Lasagna” Directions:

1. Preheat oven to 375°F.

2. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a sharp knife.

3. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of a greased 8-inch square baking dish.

4. Top with 1 cup sauce. Spread evenly with ¼ cup cheese.

5. Repeat twice with zucchini, remaining sauce, and ½ cup cheese.

6. Top with remaining zucchini; brush with the olive oil. Spread with remaining ¼ cup cheese, and season with pepper.

7. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand 10 minutes before serving.