10 whole wheat or fortified (the new omega-3 and protein variety) lasagna noodles, no-boil variety or boiled according to package directions
4 ounces (about 1 cup) fresh or good quality part-skim or lower-fat mozzarella, grated, sliced, or chopped, divided
1 medium yellow or green zucchini, grated on the large holes of a box grater (cheese grater)
In a small bowl, mix together ricotta, squash, 1/4 cup of the Parmesan, and half of the mozzarella.
Puree the tomatoes, salt, garlic, Italian seasoning or fresh herbs, and 1 tablespoon of the olive oil in a blender or food processor on high until smooth.