Zucchini and Spinach Lasagna

By oldbklady

Ingredients

• 1- 8oz pkg cream cheese
• 1 tsp onion powder
• 2 tbs minced chives
• 1 -15oz container ricotta cheese
• 1/3 c. chopped fresh basil
• 1 tsp salt
• 5 sliced zucchini about 2 1/2 lb
• 2 tbs oil
• 1-10oz pkg fresh spinach
• 2 minced garlic cloves
• 6 no-boil lasagna noodles
• 2 c. shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 425 degrees. Stir together cream cheese, onion powder, chives, ricotta, basil and salt. Set aside. Sauce the zucchini in the oil in a large skillet about 4 minutes. Add the spinach, toss until wilted. Add the garlic and cook 1 minute. Spray a 9 inch square backing pan with cooking spray and spoon 1/3 of the vegetables, top with 2 noodles, 1/3 of the ricotta mixture and ½ cup of mozzarella cheese. Repeat twice. Sprinkle with remaining cheese. Bake covered with lightly greased foil for 25 minutes or until bubbly and noodles are tender. Uncover and bake until golden brown. Let stand 10 minutes before cutting.