Zucchini-And-Spinach Lasagna

• 1 (8-oz.) container whipped chive-and-onion cream cheese
• 1 (15-oz.) container ricotta cheese
• 1/3 cup chopped fresh basil
• 1 teaspoon salt
• 5 medium zucchini, thinly sliced (about 2 1/2 lb.)
• 2 tablespoons olive oil
• 1 (10-oz.) package fresh spinach
• 2 garlic cloves, pressed
• 6 no-boil lasagna noodles
• 1 (7-oz.) package shredded mozzarella cheese
• Garnish: fresh basil leaves

1. Preheat oven to 425u0b0. Stir together first 4 ingredients in a bowl.
2. Saute zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
3. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
4. Bake, covered with lightly greased aluminum foil, at 425u0b0 for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.

cream cheese, ricotta cheese, fresh basil, salt, zucchini, olive oil, fresh spinach, garlic, noodles, mozzarella cheese, fresh basil

Taken from www.myrecipes.com/recipe/zucchini-and-spinach-lasagna (may not work)