Zucchini Ribbon Lasagna

Directions

Prepare the ground turkey by mixing well with the oregano, onion powder, crushed red pepper, thyme, sweet basil and salt. Let it rest for a while preparing the other ingredients.

Boil water to blanch the Roma tomatoes to make removing the skin easy. Once skinned quarter the tomatoes then put them into a blender to puree. This should make about 2 cups of tomato puree.

Finely chop or shred the carrot. The carrot will counter the acidity in the tomato.

Small dice the baby portabello mushrooms.

Heat up a 10" skillet and crumble the turkey meat into it to brown. Toss and separate the meat so you have a nice small crumble of meat and it is just browning.

Pour in the tomato puree into the turkey meat and stir well. Add the carrots, mushrooms, wine and Parmasean/Romano cheese. The cheese will act to thicken the sauce a bit. Let the meat sauce simmer on high until most of the liquid is reduced. About 30 minutes.

Blend the eggs, ricotta, mozarella cheese. Finely chop the cilantro and fold into the cheese mixture.

Using a mandolin cut the three zucchini into long 1/8" ribbons. One stack of zucchini ribbons will be used for each layer.

Preheat oven to 350 degrees.

In a 13x9 glass pan, you will assemble 3 layers repeated 3 times.
Layer 1 = meat sauce
Layer 2 = zucchini ribbons
Layer 3 = cheese mixture

Cover with foil. Bake at 350 F for 45 minutes.
Remove the foil, and cover with additional mozzarella.
Bake uncovered for 10 minutes more, or until the cheese has melted.
Let stand at least 10 minutes before serving