A simple zucchini lasagna recipe from Martha Stewart features a zucchini mixture consisting of 2 chopped medium zucchini, 1 minced garlic clove and 2 teaspoons of dried oregano. It also includes a cheese mixture of 15 ounces of ricotta cheese, 8 ounces of cream cheese, and salt and pepper.
Distribute 1/3 of the zucchini mixture at the bottom of a greased 8-inch square baking dish before adding 2 no-boil lasagna noodles and 1/3 of the cheese mixture. Repeat the layers two more times, and scatter 2 ounces of shredded mozzarella cheese on top. Protect the zucchini lasagna with a foil cover, and bake it at 425 F for approximately 30 minutes. Discard the foil, and bake the lasagna for another 15 minutes or until it forms a golden brown crust.