Lasagna with Zucchini

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

1. Preheat oven to 375°.

2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; sauté 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.

3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup Parmesan.

4. Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375° for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.

5. Turn broiler to high. Sprinkle lasagna with remaining 2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes. Cut into 6 slices.