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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a lasagna that has no meat in it, just zucchini. It does use noodles too!! From Everyday Food. Ingredients:
olive oil, for greasing the dish |
1 (8 ounce) package cream cheese, room temperature |
1 (15 ounce) container ricotta cheese |
salt and pepper, to taste |
1 medium zucchini, halved lengthwise and thinly sliced |
1 garlic clove, minced |
2 teaspoons dried oregano |
6 no-boil lasagna noodles |
2 ounces mozzarella cheese, shredded (1/2 cup) |
Directions:
1. Prheat the oven to 425ºF.
2. Lightly oil an 8-inch baking dish and set aside.
3. In a medium bowl, stir together the cream cheese and ricotta. Season with salt and pepper.
4. In another medium bowl, combine the zucchini, garlic, and oregano. Season with salt and pepper, and toss to combine.
5. Spread 1/3 of the zucchini mixture in the prepared baking dish.
6. Top with 2 lasagna noodles, then 1/3 of the ricotta mixture.
7. Repeat twice with the remaining zucchini mixture, noodles, and ricotta mixture; finishing with the ricotta mixture.
8. Sprinkle with the mozzarella cheese.
9. Cover the baking dish with aluminum foil and bake until bubbly and noodles are tender, about 30-35 minute.
10. Remove the foil and bake until golden brown, about 15-20 min more.
11. Let stand for 10 min before serving.
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