Zucchini Lasagna (with Noodles)

from Martha Stewart

Ingredients:
Olive oil or Cooking Spray, for baking dish
8 oz reduced-fat cream cheese, room temperature
1 container (15 oz) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini (8 oz each), halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 lasagna noodles, boiled
2 ounces shredded (1/2 cup) part-skim mozzarella cheese


Directions: 
Preheat oven to 425 degrees.
Lightly oil an 8" square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; 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.  Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, approx 30 to 35 minutes. Remove foil; sprinkle with mozzarella. Bake until golden brown, approx15 to 20 minutes more. Let stand 10 minutes before serving.  However, it's better if you bake the night before then reheat.