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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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4|
|Calories from Fat: 243 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 474
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