>Zucchini Lasagna

>from Everyday Food Magazine, September 2006 issue

Serves 4; Prep time: 15 minutes; Total time: 1 hour

Olive oil, for baking dish
8 ounces reduced-fat 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
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles*
2 ounces part-skim mozzarella cheese, shredded (1/2 cup)

1. Preheat oven to 425°. Lightly oil an 8-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, noodles, and ricotta mixture, finishing with the ricotta 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.

Per serving: 457 calories; 24.5 grams fat; 26.4 grams protein; 32.9 grams carbohydrates; 2.4 grams fiber

*Note: These noodles save time because you don’t have to boil them; they soften as they absorb the liquid from other ingredients.

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