Wednesday, May 02, 2007

Zucchini Lasagna

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.
My notes: This recipe was pretty good and very easy. Josh gladly ate seconds, and I happily ate leftovers for lunch yesterday. If you were serving this with more than just a salad you could easily feed more than the 4 it claims to serve. I split it into 6 well-portioned servings and with my large salad didn't feel like I'd been short-changed in the dinner department. All the zucchinis at the store were very small, so I went by weight instead of quantity, gathering 4 zucchinis that totaled 16 ounces. It seemed like maybe I was still a bit skimpy on zucchini, but I definitely could have cut my slices thinner, which probably would have helped. Anyway, assembly of this dish is pretty quick, and baking time isn't too bad either. We both felt like perhaps it was missing something. I could have used more salt & pepper in seasoning the cheese mixture, and I think it could have used more garlic. Josh felt that the Parmesan cheese he added helped, so I might add all of these things next time I make it. You could also add a tomato sauce for a change-up that would be delicious.

6 comments:

Jenny said...

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.

Kelly said...

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.

Lindsey said...

I'm totally going to make that. I love zucchini!

Brilynn said...

THis is the perfect recipe for when I'm absolutely overrun with zucchini later in the the summer.

Anonymous said...

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

Anonymous said...

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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