Ingredients
olive oil
8 oz. reduced-fat cream cheese
1 container part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini
1 clove garlic
2 tsp. dried oregano
6 no-boil lasagna noodles
2 oz. shredded (1/2 cup) part-skim mozzarella cheese
Preparation
Step 1Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.Step 2In 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.Step 3Spread 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.Step 4Cover 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.
