Zucchini Lasagna

Preheat oven to 425ºF, oil an 8-inch square baking dish. Set aside

Cut zucchini in half lengthwise, then slice thinly crosswise. Cook lasagna according to directions on the box (I like to go a few minutes shorter than it says, but my mom cooks the noodles for as long as the box says).

In a bowl, stir together cream cheese and ricotta; season with 1 clove garlic, 2 teaspoons Italian seasoning, salt and pepper. In another bowl toss together the rest of the garlic, Italian seasoning, salt and pepper.

Spread 1/3 zucchini mixture in the baking dish; top with 1 layer of 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, 30 to 35 minutes. Remove foil and bake until golden brown, 15 to 20 minutes. Let stand 10 minutes to let it cool a bit before serving.