A light refreshing summer lasagna. My 15 year old son said that the "tomatoes were a nice touch". WOW! High praise!
Olive Oil, For Baking Dish
8 Ounces Cream Cheese, 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
3 Or 4 Roma Tomatoes, Sliced Thin
1 Garlic Clove, Minced
2 Teaspoons Dried Oregano
6 No-Boil Lasagna Noodles
2 Cups Shredded Mozzarella Cheese
Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
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.
Spread 1/3 zucchini mixture in prepared baking dish; top with tomatoes slices. Layer with two lasagna noodles, then 1/3 ricotta mixture and a handful of mozzarella cheese. Repeat twice with remaining zucchini mixture, tomatoes, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with remaining mozzarella.
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.
Hint: spray the foil with cooking spray before laying on top of the cheese to prevent it from sticking.