Zucchini Lasagna

     This simple Zucchini Lasagna from Martha Stewart has few ingredients but the end result is a creamy, luscious casserole.  Layer thinly sliced zucchini between no-boil lasagna noodles and a mixture of ricotta and cream cheeses.  I used the low fat variety for both cheeses and it was so rich, you'll never miss the fat and calories.  In my 10 inch dutch oven, it baked with 10 coals in a ring around the base of the oven and 22 on the lid.  After 30 minutes or when the lasagna is bubbling away, add a final coating of mozzarella cheese.  Something you could easily make at your campsite, add more of your favorite herbs and some extra garlic if you want to boost the flavor or even add a layer of leftover grilled vegetables.

Zucchini Lasagna
olive oil, for dutch oven
8 oz. reduced-fat cream cheese, softened or at room temperature
1 15 oz. container part-skim ricotta cheese
Salt and freshly ground black pepper
2 medium zucchini (8 oz. each), halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 tsp dried basil OR oregano
6 no-boil lasagna noodles
1 cup shredded mozzarella cheese

     Lightly coat dutch oven with olive oil.
     In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper.
     In another medium bowl, combine zucchini, garlic and basil OR oregano; season with salt and pepper and toss to combine.
     Spread 1/3 zucchini mixture in prepared dutch oven; top with 2 lasagna noodles, then 1/3 ricotta mixture.
     Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture.
     Bake at 400 degrees for 30 minutes.
     Top with grated mozzarella and continue cooking for 5-10 minutes or until cheese has melted and is lightly browned.
     Let stand 10 minutes before serving.

Layer zucchini, noodles and cheese mixture in well oiled dutch oven

Bake at 400 degrees for 30 minutes then top with shredded mozzarella

Creamy and tender, an easy vegetable lasagna