Zucchini Lasagna
- Olive oil, for baking dish
- 8 ounces reduced-fat cream cheese, room temperature
- 1 container (15 ounces) part-skim ricotta cheese
- Coarse salt and ground pepper
- 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 6 no-boil lasagna noodles
- 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
- This recipe is vegetarian
- Produce
- Oregano, dried (2 teaspoons)
- Zucchini, medium (2)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (1)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- No-boil lasagna noodles (6)
- Dairy
- Cream cheese, reduced-fat (8 ounces)
- Ricotta cheese, part-skim (1 container)
- Shredded (1/2 cup) part-skim mozzarella cheese, part-skim (2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 8, 2011 (1 year ago).
7 people saved this recipe.
