INGREDIENTS
2 lb
zucchini (about 4 medium), cut lengthwise into 1/4-inch slices
15 oz
low-fat ricotta
10 oz
frozen chopped spinach, thawed and squeezed dry
1/2 cup
grated Parmesan (2 ounces), divided
1
large egg, lightly beaten
Coarse salt and pepper
7 cups
marinara sauce, divided
15
no-boil lasagna noodles (3/4 pound total)
1 cup
shredded part-skim mozzarella (4 ounces), divided