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Kosher recipe: Two Cheese Lasagna with Zucchini
Published: 02/04/2009 by Chef Mendy
Serves 4 - Prep time: 15 minutes INGREDEIENTS Olive oil, for baking dish 8 ounces reduced-fat cream cheese (or regular), room temperature 1 container (15 ounces) part-skim ricotta cheese Coarse salt and ground pepper 2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise 1 garlic clove, minced 2 teaspoons dried oregano 6 no-boil lasagna noodles 2 ounces shredded (1/2 cup) part-skim mozzarella cheese 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. Total time: 1 hour Live Eat Be Happy MB
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