Zucchini-and-Spinach Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-oz.) container whipped chive-and-onion cream cheese |
1 (15-oz.) container ricotta cheese |
1/3 cup chopped fresh basil |
1 teaspoon salt |
5 medium zucchini, thinly sliced (about 2 1/2 lb.) |
2 tablespoons olive oil |
1 (10-oz.) package fresh spinach |
2 garlic cloves, pressed |
6 no-boil lasagna noodles |
1 (7-oz.) package shredded mozzarella cheese |
garnish: fresh basil leaves |
Directions:
1. Preheat oven to 425°. Stir together first 4 ingredients in a bowl.
2. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
3. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
4. Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
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