Lasagna With Zucchini

• 2 tablespoons extra-virgin olive oil
• 3 cups julienne-cut zucchini
• 2 cups julienne-cut yellow squash
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, thinly sliced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup fat-free ricotta cheese
• 1/4 cup water from fresh mozzarella container
• 4 ounces fresh mozzarella cheese
• 2.5 ounces grated fresh Parmesan cheese (about 10 tablespoons)
• 1 (9-ounce) package refrigerated fresh lasagna noodles (6 noodles)
• Cooking spray

1. Preheat oven to 375u0b0.
2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; saute 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup Parmesan.
4. Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375u0b0 for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.
5. Turn broiler to high. Sprinkle lasagna with remaining 2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes. Cut into 6 slices.
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extravirgin olive oil, juliennecut zucchini, juliennecut yellow squash, thyme, garlic, kosher salt, freshly ground black pepper, ricotta cheese, water, mozzarella cheese, parmesan cheese, lasagna noodles, cooking spray

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