try fresh oregano and Herbes de Provence
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 4 | ||
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Calories: 474 | ||
Calories from Fat: 243 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 97.8mg | 30 % | |
Sodium 541.8mg | 19 % | |
Potassium 614.2mg | 16 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 32.1g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 474
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