Zuchinilasagne
Diese leichte Lasagne “Bianca” ist tomatenfrei.
Quelle: Alltagsessen, September 2006
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No-kocht Nudeln sparen Zeit, weil Sie sie nicht kochen müssen; sie erweichen, wenn sie die Flüssigkeit von anderen Zutaten absorbieren.
26.04.2023 @ 22:37
This light “Bianca” lasagna is tomato-free. Source: Everyday Food, September 2006 1 hour 15 minutes 4 Total time Preparation Portions Ingredients Olive oil, for greasing 8 ounces reduced-fat cream cheese, room temperature 1 container (15 ounces) part-skim ricotta cheese Coarse salt and ground pepper 2 medium zucchini (each 8 ounces), halved lengthwise, then thinly sliced crosswise 1 garlic clove, chopped 2 teaspoons dried oregano 6 no-boil lasagna noodles 2 ounces shredded (1/2 cup) part-skim mozzarella cheese Directions 1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside. 2. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, toss together zucchini, garlic, and oregano; season with salt and pepper to combine. 3. Spread 1/3 of zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 of ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, ending with ricotta mixture. Sprinkle with mozzarella. 4. Cover baking dish with 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. Cooks Notes No-boil noodles save time because you dont have to cook them; they soften as they absorb liquid from other ingredients.