Zucchini Lasagna

Name: Zucchini Lasagna
Ingredients: olive oil, for greasing the dish; 1 (8 ounce) package cream cheese, room temperature; 1 (15 ounce) container ricotta cheese; salt and pepper, to taste; 1 medium zucchini, halved lengthwise and thinly sliced; 1 garlic clove, minced; 2 teaspoons dried oregano; 6 no-boil lasagna noodles; 2 ounces mozzarella cheese, shredded (1/2 cup)

9 ingredients

13 steps

Ingredients

olive oil, for greasing the dish
1 (8 ounce) package cream cheese, room temperature
1 (15 ounce) container ricotta cheese
salt and pepper, to taste
1 medium zucchini, halved lengthwise and thinly sliced
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces mozzarella cheese, shredded (1/2 cup)

Directions

1

Prheat the oven to 425 degrees F.
2

Lightly oil an 8-inch baking dish and set aside.
3

In a medium bowl, stir together the cream cheese and ricotta.
4

Season with salt and pepper.
5

In another medium bowl, combine the zucchini, garlic, and oregano.
6

Season with salt and pepper, and toss to combine.
7

Spread 1/3 of the zucchini mixture in the prepared baking dish.
8

Top with 2 lasagna noodles, then 1/3 of the ricotta mixture.
9

Repeat twice with the remaining zucchini mixture, noodles, and ricotta mixture; finishing with the ricotta mixture.
10

Sprinkle with the mozzarella cheese.
11

Cover the baking dish with aluminum foil and bake until bubbly and noodles are tender, about 30-35 minute.
12

Remove the foil and bake until golden brown, about 15-20 min more.
13

Let stand for 10 min before serving.