Friday, August 6, 2010

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)
Serves 4

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

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!


  1. I have a bunch of zucchini on my hands so I was thinking about making something just like this. :)

  2. My kids are loving zucchini lasagna now! At first they we're quite apprehensive about it, considering that there's green bits in there, lol! But I told them it'll be like spinach lasagna, they would hardly know it's there. So they did tried it and instantly they love it! Now they're even begging for zucchini lasagna for dinner, lol!



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