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Make the sauce.
Pulse tomatoes with juice in a food processor until finely
chopped. Heat oil in a large straight sided skillet over medium
heat. Cook onion and red pepper flakes, stirring occasionally
until onion is tender about 8 min. Add turkey, cook, breaking up
large pieces, until browned (3 to 4 min). Reduce heat; simmer
until thick about 20 min. Stir in oregano and salt. Let cool.
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Make the lasagna. Preheat oven to 375. Slice zucchini
lengthwise into thin strips. Place 5 or 6 slices overlapping
slightly in bottom of an 8 in square baking dish. Top with 1 c of
sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini,
remaining sauce and 1/2 cup ricotta. Top with remaining zucchini,
alternating direction; brush with oil. Dot with remaining 1/4 cup
ricotta. Season with pepper. Bake uncovered until lasagna
bubbles and top browns (50 to 60 min). Let stand 10 min.
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