Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute.

Add the mushrooms and zucchini slices, season with salt and pepper, and sauté until soft and slightly golden, about 5-7 minutes. Remove from heat and set aside.

In a bowl, mix the ricotta cheese with wilted spinach and chopped basil. Season with salt and pepper to taste. Mix until well combined.

Spread a thin layer of marinara sauce on the bottom of a deep 9x13 inch (23x33 cm) baking dish.

Place a single layer of lasagna noodles over the sauce. Depending on the size of your dish, you may need to break some noodles to fit.

Spread 1/3 of the ricotta-spinach mixture over the noodles. Top with half of the sautéed mushroom and zucchini mixture. Sprinkle with some mozzarella cheese.

Spread a layer of marinara sauce over this and repeat the layering process twice more, finishing with a topping of marinara sauce and remaining mozzarella cheese.

Cover the dish with aluminum foil (spray the foil with cooking spray to prevent sticking).

Bake in the preheated oven for 25 minutes. Remove the foil, then bake for an additional 20 minutes or until the top is bubbly and golden brown.

Remove from oven and let it cool for 10 minutes before slicing.