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.
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.