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
- Preheat oven to 425 degrees on convection. Lightly oil an 8-inch square baking dish with cooking oil spray; set aside.
- Sauté the shallots and onion in olive oil until softened and lightly browned. Season with salt and pepper.
- In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper.
- In another medium bowl, combine zucchini, garlic, sautéed onions, 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, 25 minutes on convection or up to 35 minutes in a standard oven.
- Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
One Year Ago:
Two Years Ago: