Quick Zucchini Lasagna

More zucchini and cheese!! This quick lasagna showcases summer zucchini. The zucchini is so thinly sliced using a food processor, it doesn’t have to be pre-cooked before baking. Layering the zucchini with cheese and no-boil lasagna noodles completes the simple preparation.

This recipe was adapted from Everyday Food. I increased the garlic, used whole milk ricotta, and added onions as well as shallots to the zucchini mixture. I was a little apprehensive to use cream cheese, but I think that it helped hold the finished dish together. Easy and tasty. 🙂

Yield: Serves 4 to 6

  • 1 T olive oil, for the onions
  • cooking oil spray, for the baking dish
  • 8 ounces reduced-fat cream cheese, room temperature
  • 1 container (15 ounces) part-skim or whole milk ricotta cheese
  • coarse salt and freshly ground black pepper
  • 2 medium zucchini (about 8 ounces each), halved lengthwise, then sliced thinly crosswise (I used a food processor 2 mm blade)
  • 2-3 large garlic cloves, minced
  • 1/2 cup minced shallots, about 2 large
  • 1/2 of a medium yellow onion, diced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded (1/2 cup) part-skim mozzarella cheese

IMG_5010

  1. Preheat oven to 425 degrees on convection. Lightly oil an 8-inch square baking dish with cooking oil spray; set aside.
  2. Sauté the shallots and onion in olive oil until softened and lightly browned. Season with salt and pepper.
  3. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper.
  4. In another medium bowl, combine zucchini, garlic, sautéed onions, and oregano; season with salt and pepper, and toss to combine.
  5. 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.
  6. Sprinkle with mozzarella.
  7. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 25 minutes on convection or up to 35 minutes in a standard oven.
  8. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

14 responses to “Quick Zucchini Lasagna

  1. This is so simple get rustic and elegant!

  2. jessicanadelson

    That toasty cheese on top is making me hungry!!!!

  3. Looks yummy, i am doing a low carb diet, will make this with only the zucchini, it looks amazing.

  4. This is fantastic. I can imagine how delish! I can’t seem to get enough zucchini this season and I’m a huge fan of Everyday Food. 🙂

  5. Yum! This looks super rich and creamy!

  6. Mmm…this looks so decadent and refreshing all at the same time. I used to subscribe to Everyday Food too!

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