Zucchini Lasagna with Radish Leaf Pesto – Kite Hill Store

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
• 3 cups marinara sauce
• 3 cups radish pesto
• 10 oz Kite Hill ricotta
• 4 oz Kite Hill plain cream cheese
• 2 tablespoons almond milk
• 1 1/2 teaspoon grated nutmeg
• 7 to 8 oz no-boil lasagna noodles
• Salt and pepper, to taste