Very Vegetable Lasagna

Ingredients

• 2 pounds zucchini (about 4 medium), cut lengthwise into ¼-inch slices
• 15 ounces low-fat ricotta
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• ½ cup grated Parmesan (2 ounces), divided
• 1 large egg, lightly beaten
• Coarse salt and pepper
• 7 cups marinara sauce, divided
• 15 no-boil lasagna noodles (¾ pound total)
• 1 cup shredded part-skim mozzarella (4 ounces), divided

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