Zucchini Lasagna
photo by SarasotaCook
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- olive oil, for baking dish
- 8 ounces reduced-fat cream cheese, room temperature
- 1 (15 ounce) container part-skim ricotta cheese
- coarse salt and pepper
- 2 medium zucchini, halved lengthwise, then sliced thinly crosswise
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 6 no-boil lasagna noodles
- 2 ounces shredded part-skim mozzarella cheese (1/2 cup)
directions
- 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.
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Reviews
-
YUMMY! Now, I will tell you I did make a few changes. I did us part skin ricotta, mozzarella, and a low fat cream cheese, as I don't think "low fat" hurt the flavor in this dish. However, It did sound a bit lacking in flavor for me, so I made a few changes.<br/><br/>More garlic, 4 cloves<br/>1 onion, cut in quarters and thin sliced which I added to the zucchini layer<br/>I also added 2 teaspoons of parmesan on the first 2 layers for a little extra flavor<br/><br/>Otherwise, I loved the idea and it did turn out very nice. But in my opinion the extra garlic and onion really added a lot to the dish. It was very tasty and a nice twist on the traditional tomato based lasagna. I may try adding fennel or maybe a mix of squash next time, but overall very nice and easy to prepare<br/><br/>A couple of notes: I did use the NO boil noodles, but I do soak mine about 10 minutes in warm water, I just think it gives them a bit of a head start. I just added water to the pan I was baking it in and added the noodles while I made the filling and cut up the zucchini. Then I just removed the noodles off to the side, dried out the pan and lightly sprayed with pam before adding my layers.<br/><br/>Also, I had to cook mine almost 40 minutes before I removed the foil. And then another 15. However, I should of let the ricotta and cream cheese warm up a bit more and I did cut some of my zucchini a bit thick. I was in a hurry and was a bit lazy. That was my own fault. Cutting the zucchini thin is important. But I also used a foil pan vs my zucchini pan which can affect cooking time as well. It wasn't any problem, just check when you get close to 30-35 minutes is all.<br/><br/>One suggestion - It isn't a "saucy" type of lasagna and not meant to be, but I think I would of like it a bit more sauce. I think adding a little heavy cream to the ricotta/cream cheese mix may create that. There was plenty of moisture, but I think a little sauce might be nice.<br/><br/>But as I said, very nice.
RECIPE SUBMITTED BY
CookingLaura
Norman, Oklahoma