Categories: pasta

Ingredients

• 1 (8 oz.) container whipped chive-and-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 lb.)
• 2 Tbsp. olive oil
• 1 (10 oz.) pkg. fresh spinach
• 2 garlic cloves, pressed
• 6 no-boil lasagna noodles
• 1 (7 oz.) pkg. shredded mozzarella cheese
• Garnish: fresh basil leaves

Directions

1. Preheat, oven to 435 degrees.
2. Stir together first 4 ingredients in a bowl.
3. Sauté zucchini in hot oil in a skillet over medium-high heat 3 to 4 minutes or until lightly browned.
4. Add spinach; gently toss until wilted.
5. Add garlic; cook 1 minute.
6. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
7. Bake, covered with lightly greased aluminum foil, at 425 degrees for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.

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