Vegetarian Lasagna Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 ½ cups sliced cremini mushrooms
• 2 cups zucchini, cut into 1/3-inch-thick half-moons
• 1 tablespoon garlic paste
• 3 cups water
• 1 (24 ounce) jar low-sodium marinara sauce
• ¼ teaspoon salt
• 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
• 3 cups baby spinach
• ½ cup whole-milk ricotta cheese
• ¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend
• 1 tablespoon grated Parmesan cheese (see Tip)

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