Ingredients: 2 tablespoons extra-virgin olive oil, 3 ½ cups sliced cremini mushrooms, 2 cups zucchini, cut into 1/3-inch-thick half-moons, 1 tablespoon garlic paste, 3 cups water, 1 (24 ounce) jar
low-sodium marinara sauce, ¼ teaspoon salt, 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces, 3 cups baby spinach, ½ cup whole-milk ricotta
cheese, ¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend, 1 tablespoon grated Parmesan cheese. In a big saucepan, heat the oil over medium-high heat. Add the zucchini
and mushrooms, and stir. Cook, stirring often, for 3 to 5 minutes, or until the veggies are somewhat tender. Add the garlic paste and simmer, stirring frequently, for approximately one minute, or
until aromatic. Heat the marinara, water, and salt to a boil over medium-high heat. After adding the noodles, whisk for 30 seconds to separate them. Simmer for 8 to 10 minutes, stirring
often, or until the noodles are cooked through but still somewhat firm. Add the spinach and simmer, stirring periodically, for about a minute, or until it just wilts. In the
meanwhile, mix ricotta, Parmesan, and shredded cheese together in a small bowl.
Spoon soup into four bowls. Place a spoonful of the ricotta mixture on top of each dish.