2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
3 cups marinara sauce 3 cups radish pesto sauce
10 ounces Kite Hill ricotta cheese
4 ounces Kite Hill cream cheese
2 tablespoons almond milk
1½ teaspoon grated nutmeg
7 to 8 ounces no-boil lasagna noodles
Step 1. Preheat the oven to 375 degrees F.
Step 2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse. (Skip this step if using no-boil noodles.)
Step 3. Blend Kite Hill ricotta cheese with Kite Hill cream cheese and almond milk, nutmeg, salt and pepper. Set aside.
Step 4. Drizzle a 9×13″ pan with olive oil, then layer the ingredients as follows.
Step 5. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles.
Step 6.Top the noodles with a thin layer of ricotta mixture, then layer a spoonful of pesto sauce then a layer of zucchini, a layer of tomato sauce, and a layer of ricotta and pesto.
Step 7. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce, pesto and ricotta.
Step 8.Bake, covered, for 45 minutes.
Step 9. Uncover and bake 10 to 15 more minutes, or until the zucchini is tender and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.