Zucchini Lasagna

2 reviews, 5 star(s). 100% would make again

Ready in 1 hour 30 minutes

try fresh oregano and Herbes de Provence


olive oil; for baking dish
8 ounces reduced-fat cream cheese; room temperature
15 ounces part-skim ricotta cheese
coarse salt
ground pepper
2 medium zucchinis; (8 oz each) halved lengthwise, then sliced thinly crosswise
1 clove Garlic; minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces part-skim mozzarella cheese; (1/2 cup), shredded

Original recipe makes 4



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

Verified by stevemur
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Comment or review

01/26/2013 - it's been awhile since I made this - forgot how darn good it is - and easy!!
mstimson 3y ago

10/23/2006 - served with a green salad and basic vinaigrette dressing [I posted this recipe.]
mstimson 9y ago

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