Zucchini Lasagna

Recipe by: Martha Stewart Omnimedia


Olive oil, for baking dish
8 ounce(s) reduced-fat cream cheese, room temperature
1 container(s) (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium (8 ounces each) zucchini, halved lengthwise, then sliced thinly crosswise
1 clove(s) garlic, minced
2 teaspoon(s) dried oregano
6 no-boil lasagna noodles
2 ounce(s) shredded (1/2 cup) part-skim mozzarella cheese


Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

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.

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.

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.

No comments:

Post a Comment