Zucchini-Ribbon "Lasagna"

From Martha Stewart Living April 2010

So, this recipe isn't vegan, but I'm sure you could adapt it.

For the sauce (3 cups):
1 can whole peeled plum tomatoes w/ juice
2 T. EVOO
1 small onion finely chopped
1/4 tsp red-pepper flakes
12 oz ground turkey (optional for the vegetarians)
2 T. chopped fresh oregano
2 tsp coarse salt

For the lasagna:
2 medium zucchini
1 c. part-skim ricotta cheese (or vegan substitute)
ground pepper

1. Make the sauce: Pulse tomatoes with juice in food processor until finely chopped. Heat oil in large skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 min. Add turkey, cook till brown (optional). Add tomatoes; bring to a boil. Reduce heat and simmer till thick, about 20 min. Stir in oregano and salt. Let cool.

2. Make the lasagna: Preheat oven to 375 deg. Slice zucchini lengthwise into thin strips (about 1/8 in thick). Place 5 or 6 slices, overlapping slightly, in bottom of 8 in. square baking dish. Top with 1 c. sauce. Dot with 1/4 c ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 c. ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction. Brush with oil. Dot with remaining 1/4 c. ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 min. Let stand for 10 min before serving.