Zucchini Lasagna

This recipe has been on my "to make" list for a long time, but now that it's zucchini season, I've finally gotten around to it. Although I think adding a chopped tomato would taste great, it's pretty dang good as is.

Zucchini Lasagna

(adapted from Martha Stewart)

Printable Recipe

Serves 4

Ingredients

6 ounces cream cheese, room temperature
1 container (15 ounces) ricotta cheese or cottage cheese or a combination of both
salt and ground pepper
2 medium-sized zucchini, halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano

1 green onion, thinly sliced
6 no-boil lasagna noodles
1/2 cup mozzarella cheese, shredded

Directions
1) In a medium bowl, stir together cream cheese and ricotta or cottage cheese; season well with salt and pepper.

2) In another medium bowl, combine zucchini, garlic, oregano and green onion; season with salt and pepper, and toss to combine.

3) Spread 1/3 zucchini mixture in greased 8-inch square 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 at 425 degrees until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 20 to 25 minutes more. Let stand 10 minutes before serving. Enjoy!