Zucchini-Ribbon "Lasagna"

Name: Zucchini-Ribbon "Lasagna"
Yield: 9
Ingredients: 1 (28-ounce) can whole peeled plum tomatoes, with juice; 2 tablespoons chopped fresh oregano leaves; 2 tablespoons plus 1/4 teaspoon olive oil; Coarse salt; 1 small onion, finely chopped; 2 zucchini (about 1 pound total), ends trimmed; 1/4 teaspoon crushed red pepper flakes; 1 cup part-skim ricotta cheese; 12 ounces firm tofu, drained and pressed; Freshly ground pepper

Zucchini-Ribbon "Lasagna" was pinched from <a href="http://www.ivillage.com/zucchini-ribbon-lasagna/3-r-513675" target="_blank">www.ivillage.com.</a>

"Strips of zucchini stand in for noodles to make this gluten-free lasagna. Crumbled tofu adds protein to the tomato sauce; ricotta is dolloped on top (and in each layer) before baking. Reprinted from Meatless: More Than 200 of the Very Best Vegetarian Recipes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Photos © 2013 by Andrew Purcell. Published by Clarkson Potter/Publishers, a division of Random House, Inc...."

INGREDIENTS

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1 (28-ounce) can whole peeled plum tomatoes, with juice

•

2 tablespoons chopped fresh oregano leaves

•

2 tablespoons plus 1/4 teaspoon olive oil

•

Coarse salt

•

1 small onion, finely chopped

•

2 zucchini (about 1 pound total), ends trimmed

•

1/4 teaspoon crushed red pepper flakes

•

1 cup part-skim ricotta cheese

•

12 ounces firm tofu, drained and pressed

•

Freshly ground pepper

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