Generously coat a 9-by-13-inch baking dish with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Transfer to a small bowl.
Photo: Greg DuPree
Heat the remaining 1 tablespoon oil in the pan and add half the spinach.
Cook, stirring frequently, until wilted, about 3 minutes.
Add the remaining spinach by the handful and cook until it’s all wilted, about 2 minutes more.
Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl.
Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl.
Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles.
Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms.
Spread the spinach over the mushrooms and top with another 1 cup sauce.
Layer on the remaining 3 noodles, followed by the remaining ricotta mixture.
Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini.
Top with the reserved mozzarella mixture.
Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes.
Let cool for at least 10 minutes before slicing.
Garnish with basil and/or parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
