Makes 6 servings

2 teaspoons extra-virgin olive oil, plus more for baking sheets

5 medium zucchini, cut lengthwise into 1/4-inch slices

Coarse salt and ground pepper

1 yellow onion, diced small

2 garlic cloves

1 ¼ pounds ground lamb or beef

1 tablespoon tomato paste

2 large tomatoes, diced large

1/4 cup fresh oregano leaves

10 ounces part-skim ricotta (1 cup)

1/2 ounce Parmesan, grated (2 tablespoons)

1. Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, about 15 minutes.

2. Meanwhile, in a large skillet, heat olive oil on medium-high. Add onion and cook until softened, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, about 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, about 10 minutes. Season with salt and pepper.

3. Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch-square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, about 20 to 30 minutes. Let cool 10 minutes before serving.

For additional recipes for Turkey and Stuffing Bake and Artichoke, Leek and Potato Casserole go to seattletimes.com/food

From Everyday Food