Monday night I made a Zucchini Lasagna from one of my issues of Everyday Food. I served it with a salad, which I topped with the vinaigrette from this weekend's episode of Real Simple. The vinaigrette was pretty good, although I will probably use less olive oil next time I make it. Was the lasagna good? Yes. Photogenic? Absolutely not. The pic below is from the Martha Stewart website.
Zucchini Lasagna
Recipe from Everyday Food; Serves 4
Olive oil for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 15 ounce container 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 (1/2 cup) shredded part-skim mozzarella cheese
- Preheat oven to 425 degrees. Lightly oil 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 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.
- 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.
6 comments:
So this one time I went to a dinner and this couple made zuchinni lasagna only there were no noodles in and not really any cheese. It was so sick. This looks like a great recipe though.
sounds yummy and easy... i might have to give it a try when i feel like cooking again, i'm taking a vacation from that task.
I'm totally going to make that. I love zucchini!
THis is the perfect recipe for when I'm absolutely overrun with zucchini later in the the summer.
I made a recipe like this in Home Ec. in High school in 1979. My 20 year old daughter is a vegetarian and I plan on taking some to her and see how impressed she is.Itwas great back then. thanks
My daughter and I made this a few weeks ago and we are going to make it again this weekend. It is simple and delicious.
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