Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1 pound cremini mushrooms, thinly sliced

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon ground pepper

• 1 (11 ounce) package baby spinach

• 1 large egg, lightly beaten

• 1 (15 ounce) container part-skim ricotta cheese

• 1 ½ cups shredded part-skim mozzarella, divided

• 1 cup grated Parmesan cheese, divided

• 1 25-ounce jar low-sodium marinara sauce, divided

• 6 sheets oven-ready lasagna noodles

• 1 medium zucchini, cut lengthwise into 1/8-inch planks

• Chopped fresh basil and/or parsley for garnish