Zucchini-and-Spinach Lasagna

Zucchini-and-Spinach Lasagna
Zucchini-and-Spinach Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (8 oz) container whipped chive & onion cream cheese

  • 1

    (15 oz) container ricotta cheese

  • 1/3

    cup chopped fresh basil

  • 1

    tsp. salt

  • 5

    medium zucchini, thinly sliced (about 2 1/2 lbs)

  • 2

    Tbsp. olive oil

  • 1

    (10 oz) package fresh spinach

  • 2

    garlic cloves, pressed

  • 6

    no-boil lasagna noodles

  • 1

    (7 oz) package shredded mozzarella cheese

  • Garnish: fresh basil leaves

Directions

Preheat oven to 425 degrees. Stir together first 4 ingredients in a bowl. Saute zucchini in hot oil in a large skillet over medium-high heat 3-4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlice and cook 1 minute. Spoon 1/3 of the vegetables into a lightly greased 9" square baking dish; top with two noodles and 1/3 of ricotta mixture. Repeat twice. Sprinkle with mozzarella. Bake covered with lightly greased aluminum foil at 425 degrees for 25-30 minutes or until bubbly & noodles are tender. Uncover and bake 5-10 minutes or until golden. Let stand 10 minutes. Garnish if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: