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Zucchini And Red Pepper Lasagna

Here's how you make Zucchini And Red Pepper Lasagna
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  • Servings: 5
  • Prep: 25m
  • Cook: 45-55m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 6 no-boil lasagna noodles (you can use the regular lasagna noodles if that if all you can find, pre cook according to package directions)
  • 2 medium to large zucchini, cut in half lengthwise then thin sliced in half moons
  • 1/3 cup onion, cut in half and thin sliced
  • 1/3 cup red bell pepper, thin sliced
  • 3 garlic cloves, minced
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 15 ounces, ricotta cheese (reduced fat)
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup mozzarella cheese, low fat
  • 1/3 cup half and half
  • 2 teaspoons dried oregano
  • Salt and pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cheese Layer ... Add the cream cheese, ricotta, half and half, salt, and pepper (go easily on the seasoning) to a medium size bowl and mix well. Set to the side.

  • Step 2: Zucchini ... Add the zucchini, garlic, Italian seasoning, and salt and pepper (again go easy on the salt and pepper) to a small bowl and mix well. Set to the side.

  • Step 3: Noodles ... No Boil, means you don't need to boil. But for me, they can soak up a lot of sauce or juice/moisture. And since this is not a very saucy dish; this is what I do to my noodles. In a 13x9" pan, I add hot water and just soak the noodles for 5-10 minutes. They just soak up enough liquid to become moist, but they are still firm. I just like the texture of the dish when I use this method. It is optional.

  • Step 4: Lasagna ... Coat a 9x9 baking dish with a non-stick spray. (1) Add 1/3 of the zucchini, (2) Add 2 lasagna noodles, (3) Add 1/3 of the ricotta mix and top with 2 tablespoons of parmesan cheese. Again (1) 1/3 of the zucchini, but this time top the zucchini with 1/2 of the onion and 1/2 of the peppers, (2) Two more noodles, (3) Add another 1/3 of the ricotta mix and top with 2 tablespoon of parmesan. Final layer - (1) The last 1/3 of the zucchini, and top with the remaining onion and peppers, (2) Two more noodles, (3) Finish with the remaining 1/3 of the ricotta mix, but this time ... finish with the mozzarella cheese.

  • Step 5: Bake ... Cover and bake at 425 degrees on the middle shelf for 30 minutes, uncover and reduce the heat to 400 degrees and cook another 15-20 minutes until golden brown and bubbly.

  • Step 6: Serve ... Make sure to let the lasagna rest at least 10 minutes before slicing. Serve with a nice tomato salad and some crusty bread. ENJOY!

We hope you enjoy this recipe!

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