Preheat your oven to 180°C (350°F). Slice the zucchini into thin rounds, about 3mm thick, and set aside.
Thaw the frozen spinach and squeeze out excess moisture. In a bowl, mix the spinach with the ricotta cheese, chopped basil, and half of the minced garlic for a fresh, vibrant filling.
Cook the lasagna noodles according to package instructions if using regular noodles. Drain and set aside.
Spread a thin layer of marinara sauce at the bottom of the baking dish. This base prevents sticking and adds flavor.
Layer noodles over the sauce, slightly overlapping for even coverage. Break noodles as needed to fit edges.
Spread a layer of the ricotta-spinach mixture over the noodles, then add a handful of sliced zucchini on top. Drizzle with a little olive oil for moisture.
Sprinkle shredded mozzarella and grated Parmesan evenly over the vegetables for gooey, cheesy layers.
Repeat the layers—sauce, noodles, ricotta mixture, zucchini, cheeses—until all ingredients are used, finishing with a generous layer of cheese on top.
Cover the assembled lasagna tightly with aluminum foil to retain moisture. Bake in the oven for 35 minutes, until bubbling and heated through.
Remove the foil and bake for an additional 10 minutes to brown the cheese and crisp the edges. The top should be golden and bubbly.
Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes clean slices easier.
Slice into portions, garnish with fresh basil if desired, and serve warm to enjoy the gooey cheese and tender vegetables.
