3 cups nonfat ricotta cheese
1/4 cup egg yolks
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
Pinch dried thyme
3/4 tsp sea salt
Pinch freshly ground black pepper
4 cups Marinara sauce
7 frozen thin pasta sheets, thawed, about 8 by 10-inches each
2 med zucchini squash, very thinly sliced on the diagonal
2 med yellow squash, very thinly sliced on the diagonal
3/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preheat oven to 375F. Lightly coat a 9 x 13 x 2″ baking pan with olive oil.
In a large bowl, combine ricotta, egg yolks, garlic, basil, oregano, thyme, salt and pepper. Mix well.
To assemble lasagna, spread 3/4 cup marinara sauce in bottom of baking pan. Place 1 1/2 pasta sheets over marinara. Top with 1/2 ricotta mixture, followed by 1/2 zucchini. Sprinkle 1/4 cup Parmesan cheese over zucchini. Next top with another 1 1/2 pasta sheets and ¾ cup marinara.
Arrange 1/2 yellow squash over marinara and top with 1/2 cup mozzarella cheese. Repeat process again beginning with pasta sheets.
Finally, top with remaining 1 pasta sheet, 1 cup marinara, 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake another 10 minutes. Remove from oven and cool slightly. Cut into 8 servings.