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Zucchini Lasagna

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This easy lasagna "bianca" is tomato-free.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2006

Ingredients

  • 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

Directions

  1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

No-boil noodles save time because you don't have to boil them; they soften as they absorb the liquid from other ingredients.

Reviews Add a comment

  • texasminkyahoo
    6 JAN, 2016
    I was skeptical the lasagna had no "sauce", but it came out great! I only had salmon flavored cream cheese, so took a gamble. I was surprised at how well the flavors combined! I used salt, ground mixed peppercorns, italian seasoning and Lawry's Garlic Salt for spices. I rate this recipe a 5 star for simplicity and "flexibility" of ingredients; it was still delicious when altering some of the ingredients. I like the idea of adding more vegetables or a seafood lasagna!
    Reply
  • Penopoly
    24 MAY, 2012
    I love this. I add a layer of ground turkey or chicken to make it more substantial. Then I have to add more ricotta, etc., but it is a great recipe to play with. I saute onion and garlic with the turkey. My husband and I both like this a lot.
    Reply
  • BreeLeeD
    10 SEP, 2011
    Delicious and very simple to make. Next time, I'm going to include additional vegetables, such as carrots and squash.
    Reply
  • swuslich
    17 NOV, 2010
    I would like to make this and freeze it, does anyone know if you can freeze the no boil noodles before baking?
    Reply
  • ns0604
    13 OCT, 2010
    With a few modifications, this recipe was a hit. I sauteed the zucchini with some onion and garlic and added a little white wine to the mixture. Also, I used whole milk ricotta and used half of the cream cheese. I substituted the dried oregano with dried italian seasoning. It was outstanding!
    Reply
  • corynnes
    8 OCT, 2010
    definitely make sure you have the right sized pan for your noodles! mine were for a 9 inch pan, not 8 inch ... regardless I only had a 10 inch so kind of had to fudge it. but the recipe is delish, just make sure you have the right equipment first.
    Reply
  • xenocryst
    28 AUG, 2010
    I'm writing an A review. I felt this recipe was delicious. I used the slicing blade on the food processor to finely slice the zucchini. Also, I whisked the ricotta and cream cheese together. Don't be afraid of adding the salt and pepper, it definitely flavors the cheese. Also - I grated smoked mozzarella for the top, which is what I had on hand, which added a nice smoky touch.
    Reply
  • bellysmom
    17 AUG, 2010
    Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.
    Reply
  • bellysmom
    17 AUG, 2010
    Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.
    Reply
  • LilLucy30
    10 AUG, 2010
    In the magazine (Sept 2006 issue) it gives the nutritional info. I will list it here for those who care to know it. per serving: 457 calories; 24.5 grams fat; 26.4 grams protein; 32.9 grams carbohydrates; 2.4 grams fiber.
    Reply