Food & Cooking Recipes Main Dish Recipes Casserole Recipes Zucchini Lasagna 3.1 (490) 25 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 This easy lasagna "bianca" is tomato-free, and full of zucchini—adding a welcome dose of vegetables to this updated take on the classic. 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 (½ cup) part-skim mozzarella cheese Directions Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside. 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. 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. 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. Rate it Print