Zucchini-and-Spinach Lasagna

Preheat oven to 42

Stir together first 4 ingredients in a bowl.

Saut zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.

Add spinach; gently toss until wilted.

Add garlic; cook 1 minute.

Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice.

Sprinkle with mozzarella.

Bake, covered with lightly greased aluminum foil, at 425 for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden.

Let stand 10 minutes.

Garnish, if desired.