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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups julienne-cut zucchini
- 2 cups julienne-cut yellow squash
- 1 1/2 tablespoons chopped fresh thyme
- 6 garlic cloves, thinly sliced
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup fat-free ricotta cheese
- 1/4 cup water from fresh mozzarella container
- 4 ounces fresh mozzarella cheese
- 2.5 ounces grated fresh Parmesan cheese (about 10 tablespoons)
- 1 (9-ounce) package refrigerated fresh lasagna noodles (6 noodles)
- Cooking spray
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 375°.
2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; sauté 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup Parmesan.
4. Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375° for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.
5. Turn broiler to high. Sprinkle lasagna with remaining 2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes. Cut into 6 slices.
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