Zucchini Lasagna
Ingredients
- 8 ounces reduced-fat cream cheese, softened
- 1 container (15 ounces) part-skim cottage (or ricotta) cheese
- 1 egg
- 1 ounce grated parmesan cheese
- 2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 6 no-boil lasagna noodles
- 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
- Coarse salt and ground pepper
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