Cheesy Spinach Zucchini Lasagna

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

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