Recipe by CookingLaura
This is from Martha Stewart, haven't tried it but it sounds really good. Wanted to get the nutrition information for it so I'm posting it here where it will be safe until I have time to try!
Top Review by SarasotaCook
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.
More garlic, 4 cloves
1 onion, cut in quarters and thin sliced which I added to the zucchini layer
I also added 2 teaspoons of parmesan on the first 2 layers for a little extra flavor
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
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.
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.
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.
But as I said, very nice.
- 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 See How It's Made
- 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.