Lasagna with Zucchini and Ricotta

No-boil noodles save time because you don't have to boil them, they soften as they absorb the liquid from other ingredients.

olive oil, for baking dish
8 oz cream cheese, room temperature
1 (15 oz) container ricotta cheese
sea salt
pepper, freshly cracked
2 (8 oz) zucchini, halved lengthwise, then sliced thinly crosswise
1 clove garlic , minced
2 tsp. dried oregano
6 no-boil lasagna noodles
2 oz (½ cup) mozzarella cheese, grated

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). 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. Sprinkle with mozzarella.

Cover baking dish with aluminum foil, bake until bubbly and noodles are tender, 30-35 minutes. Remove foil, bake until golden brown, 15-20 minutes more. Let stand 10 minutes before serving.