Zucchini Lasagna Recipe & Recipe Link Party

Okay,  I actually made dinner for tonight and it is only 3:15 (it is Tuesday while I type this - Double wow for being so prepared on my blog which rarely happens!).  I know amazing!  Anyway, this is a recipe I found through my Martha emails last fall.  I really should have posted it earlier when Zucchini was growing like crazy but that is just how it is!  This is another vegetarian meal.  It is SO delicious!  And fast to put together, although it does take just about an hour to bake so plan a bit ahead (which is one of the reasons it has taken me so long to make it, I just don't plan dinner ahead... bad habit!)

This image is from Martha:

Okay so I have one or two personal changes, cause I like a tiny bit more flavor and tend to just use what I have!  But here is the recipe.

Zucchini Lasagna Recipe

Serves 4-6

• Olive oil cooking spray for baking dish
• 8 ounces reduced-fat cream cheese, room temperature
• 1 container (15 ounces) part-skim cottage cheese (or ricotta) cheese
• Coarse salt and ground pepper
• 1 egg
• 1 ounce Grated Parmesan Cheese
• 2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise 
• (I added an extra yellow crook neck squash once cause I had it!)
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 6 no-boil lasagna noodles
• 2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly spray an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese, cottage cheese, egg and parmesan; 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.