Gluten Free: Zucchini Lasagna

Zucchini Lasgna**

For Sauce:
1 can (28 oz) whole peeled tomatoes, with juice
1 tbs extra-virgin olive oil
onion powder
1/4 tsp red pepper flakes
12 oz ground chicken ( or other ground meat )
2 tbs chopped oregano
2 tsp coarse salt
2 cloves garlic

For Lasagna:
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 tsp extra-virgin olive oil
mozzarella cheese
pepper

1) Heat oil in a large skillet over medium heat. Add chicken; cook, breaking up any large pieces, until browned.  Add tomatoes plus juice ( I placed mine in whole and broke them up during cooking, you can also chop them prior to addition ). Add onion powder, red pepper flakes, and garlic.  Bring to a boil.  Reduce heat. Simmer approximately 20 minutes, or until thick. Stir in oregano and salt. Set aside.
2) Slice zucchini lengthwise into thin strips. Place a layer of zucchini on the bottom of a 9x9 pan, slightly overlapping. Top with sauce mixture. Top with ricotta. Place another later of zucchini, sauce, and ricotta.  Repeat until the sauce mixture is gone.  Make sure the zucchini is on the top layer. Season with pepper.  Top with mozzarella cheese, add as little or as much as you wish. Bake uncovered in a 375 degree oven for 50-60 minutes, until the cheese is browned and bubbling.  Top with oregano and serve.

**Recipe adapted from Whole Living.