Vegetable Lasagna

My son told me this was VERY good, so I must have done well! 

For the veggies:

I sliced 2 zucchini lengthwise about 1/4in thick into 8 slices.  I put them on a baking sheet, drizzled with olive oil, salt and pepper and broiled them until they were soft and starting to brown. 

In a mixing bowl, I combined 3/4 of a container of ricotta cheese, 1 box frozen spinach (with all the liguid squeezed out), 1/2c mozzarella, 1/2c parmesan, 1 egg, salt and pepper, and about 1/4c heavy cream.

I layered in an 8x8 (or 9x9, not sure) Pyrex dish:

1. Enough sauce to put a thin layer on the bottom of  the pan (I just used a jar of marinara)
2. 2 lasagna noodles (the Barilla "homestyle" noodles are no cook, shorter, and flat, so they work perfect)
3. 1/2 of the spinach mixture
4. 4 zucchini
5. a couple spoonfuls of marinara, then a handful or so of mozzarella
6. Layer 2 more noodles, then repeat the vegetable layers
7. Top with 2 more noodles and the remaining Marinara, and 2 handfuls of Mozzarella

Bake at 400 for 25 minutes or until cheese is browned.