Lasagna with Zucchini

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cups julienne-cut zucchini
• 2 cups julienne-cut yellow squash
• 1 ½ tablespoons chopped fresh thyme
• 6 garlic cloves, thinly sliced
• ¾ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 cup fat-free ricotta cheese
• ¼ cup water from fresh mozzarella container
• 4 ounces fresh mozzarella cheese
• 2 ½ ounces grated fresh Parmesan cheese (about 10 tablespoons)
• 1 (9-ounce) package refrigerated fresh lasagna noodles (6 noodles)
• Cooking spray

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