Recipe : Zucchini Lasagna

* Prep Time 15 min.
* Cook Time -
* Serves 4
Recipe Provided By: Martha Stewart

INGREDIENTS

1. Olive oil, for baking dish
2. 1 (8 ounce) package reduced-fat cream cheese, room temperature
3. 1 (15 ounce) container part-skim ricotta cheese
4. Coarse salt and ground pepper
5. 2 medium zucchini, halved lengthwise, then sliced thinly crosswise
6. 1 garlic clove, minced
7. 2 teaspoons dried oregano
8. 6 no-boil lasagna noodles
9. 2 ounces shredded part-skim mozzarella cheese

Nutrition Info

Per Serving

* Calories: 462 kcal
* Carbohydrates: 39 g
* Dietary Fiber: 2 g
* Fat: 21 g
* Protein: 26 g
* Sugars: 8 g

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DIRECTIONS

1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
2. 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.
3. 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.
4. 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.

Yield: 4 servings

Still Hungry ?

These noodles save time because you don't have to boil them; they soften as they absorb the liquid from other ingredients.

Taken From : http://food.yahoo.com