1 container (15oz) ricotta cheese
2 medium zucchini, halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 tsp dried oregano
6 no-boil lasagna noodles
1/2 cup shredded mozzarella cheese
1) Preheat oven to 425F. Lightly oil an 8x8 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. 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.
Review: I doubled this recipe, though I can understand a smaller lasagna can sometimes be nice. This was really yummy, mostly due to the vast amount of cream cheese. Yum.
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