try fresh oregano and Herbes de Provence"01/26/2013 - it's been awhile since I made this - forgot how darn good it is - and easy!!" - mstimson
Yield: 4 Ready in 1 hours, 30 minutes
favorite of 25 people 9 people want to try
Verified by stevemur
|olive oil; for baking dish|
|8 ouncesreduced-fat cream cheese; room temperature|
|15 ouncespart-skim ricotta cheese|
|2 mediumzucchinis; (8 oz each) halved lengthwise, then sliced thinly crosswise|
|1 cloveGarlic; minced|
|2 teaspoonsdried oregano|
|6 no-boil lasagna noodles|
|2 ouncespart-skim mozzarella cheese; (1/2 cup), shredded|
Zucchini Lasagna Preparation
1. Preheat oven to 425. Lightly oil an 8-inch square baking dish; set aside.
2. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
3. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
4. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
10/23/2006 - served with a green salad and basic vinaigrette dressing
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