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Preheat oven to 375u00b0.
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Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; saute 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.
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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.
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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 375u00b0 for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.
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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.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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