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Zucchini-and-Spinach Lasagna

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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

Details

Servings 4

Preparation

Step 1

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.

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