Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 15 min
Total time: 60 min
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

3.1

(490)

25 Reviews

By

Martha Stewart Test Kitchen

Updated on March 15, 2021

Prep Time:

15 mins

Total Time:

1 hr

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.