Directions:
- Prheat the oven to 425ºF.
- Lightly oil an 8-inch baking dish and set aside.
- In a medium bowl, stir together the cream cheese and ricotta. Season with salt and pepper.
- In another medium bowl, combine the zucchini, garlic, and oregano. Season with salt and pepper, and toss to combine.
- Spread 1/3 of the zucchini mixture in the prepared baking dish.
- Top with 2 lasagna noodles, then 1/3 of the ricotta mixture.
- Repeat twice with the remaining zucchini mixture, noodles, and ricotta mixture; finishing with the ricotta mixture.
- Sprinkle with the mozzarella cheese.
- Cover the baking dish with aluminum foil and bake until bubbly and noodles are tender, about 30-35 minute.
- Remove the foil and bake until golden brown, about 15-20 min more.
- Let stand for 10 min before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.58 Kcal (459 kJ) | ||
| Calories from fat | 30.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 5% | |
|---|---|---|---|
| Cholesterol | 13.96mg | 5% | |
| Sodium | 134.36mg | 6% | |
| Potassium | 54.18mg | 1% | |
| Total Carbs | 13.74g | 5% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 167.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 27.93 Kcal (117 kJ) | ||
| Calories from fat | 7.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 5% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 5% | |
| Sodium | 34.24mg | 6% | |
| Potassium | 13.81mg | 1% | |
| Total Carbs | 3.5g | 5% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 1.51g | 12% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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