It was Lyndsey from Tiny Skillet's turn this week to make the pick for Martha Mondays at Martha and Me. Lyndsey picked an awesome zucchini lasagna. Yes, that's what the glob in the picture above is. Zucchini lasagna. And it's TOTALLY awesome. I know my picture makes it look like something the cat regurgitated but this lasagna is SO creamy and delicious. And beyond easy to make.
I was thrilled when I saw the pick this week and even more thrilled when I had my first bite. Heaven! I also liked the fact it made an 8 x 8 pan instead of the usual 13 x 9. I don't have a big fridge/freezer so I don't have a lot of room for leftovers. Not that there were any leftovers. My daughter, Elizabeth, came over last night and between all of us, we ate this entire lasagna. It's that good. I was a little worried over the fact there's no sauce though. I wasn't sure how that was going to go over with everyone. I almost heated up some marinara sauce to have on the side and I'm glad I didn't bother. This lasagna was just perfect as is. Different from your standard lasagna which usually has meat and tomato sauce, etc. but wonderful in it's own right.
This came together in literally minutes. The only change I made was I already had an open box of whole-wheat lasagna noodles in my cupboard so I used those instead of the no-boil kind. I only boiled them for 5 minutes though and they came out perfect once the lasagna was baked. Other than that, I followed the recipe as written (with some extra garlic and oregano).
I already can't wait to make this cheesy, creamy, delicious lasagna again.
Thank you Lyndsey, an awesome pick!!!
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 tsp. dried oregano
6 no-boil lasagna noodles
1/2 cup part-skim mozzarella cheese
Preheat oven to 425F. Lightly oil an 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.
Source: Everyday Food - September 2006