Zucchini Lasagna

Zucchini lasagna looks pretty good. The directions and ingredients are as follows. It will serve 4 people.

Ingredients

2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
Olive oil, for baking dish
1 or 2 garlic cloves, minced
coarse salt and fresh ground pepper
2 teaspoons of dried oregano
8 ounces reduced-fat cream cheese, room temperature
2 ounces shredded (1/2 cup) part-skim mozzarella cheese
1 container (15 ounces) part-skim ricotta cheese
no-boil lasagna noodles

Directions

1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish.
2. Locate two medium sized mixing bowl.
3. In one bowl, combine zucchini, garlic, and oregano; season with salt and pepper.
4. In another bowl, stir together cream cheese and ricotta cheese ( season with salt and pepper).
   
5. 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.
6. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes.
   
7. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

This recipe and picture came from the Martha Stewart website.