Tuesday, July 19, 2011
Butter My Biscuit.....Laura's Zucchini Lasagna
My CSA Basket has been full of gorgeous zucchini the last couple of weeks. I have been experimenting with different recipes since my boys can only tolerate so much grilled or fried zucchini.
This Lasagna is tasty and easy! Enjoy!
Laura's Zucchini Lasagna
8 ounces cream cheese, room temperature
1 (15 ounce) container ricotta cheese
2 medium zucchini, halved lengthwise, then sliced thinly crosswise
2 garlic clove, minced
2 teaspoons dried oregano
6 lasagna noodles, no boil or par cooked
1 Cup shredded mozzarella cheese
salt and pepper
Preheat oven to 400 degrees
Spray an 8-inch square baking dish with cooking spray; set aside.
In a mixing bowl, stir together cream cheese and ricotta; season with salt and pepper.
In another mixing 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, 35 to 40 minutes.
Remove foil; bake until golden brown, 15 minutes more.