Ingredients
2 TBSP olive oil
3 Cups Julienne cut zucchini
2 Cups julienne cut yellow squash
1 1/2 TBSP chopped fresh thyme
6 cloves garlic, thinly sliced
3/4 tsp kosher salt, divided
1/2 tsp ground pepper, divided
1 cup fat-free ricotta
1/4 cup water from fresh mozzarella container
4 oz fresh mozzarella cheese
2.5 oz. grated fresh parmesan (about 10 tbsp)
1 (9oz) package of refrigerated fresh lasagna noodles (6 noodles)
Preparation
1.Pre-heat oven 375 2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme and garlic; sauté 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan and cool completely. 3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella, water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup parmesan. 4. Arrange 2 noodles in a n 8 inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. repeat layers ending with noodles. Top with the ricotta-parmesan mixture. Cover dish with foil Bake lasagna at 375 for 30 minutes; uncover. Bake, uncovered and additional 15 minutes. 5. Turn broiler to high. Sprinkle lasagna with remaining 2 tbsp parmesan cheese. Broil 2 minutes or until lightly browned. Let stand 5 minutes. Cut into 6 slices.
