YUMMY! Now, I will tell you I did make a few changes. I did us part skin ricotta, mozzarella, and a low fat cream cheese, as I don't think "low fat" hurt the flavor in this dish. However, It did sound a bit lacking in flavor for me, so I made a few changes.
More garlic, 4 cloves
1 onion, cut in quarters and thin sliced which I added to the zucchini layer
I also added 2 teaspoons of parmesan on the first 2 layers for a little extra flavor
Otherwise, I loved the idea and it did turn out very nice. But in my opinion the extra garlic and onion really added a lot to the dish. It was very tasty and a nice twist on the traditional tomato based lasagna. I may try adding fennel or maybe a mix of squash next time, but overall very nice and easy to prepare
A couple of notes: I did use the NO boil noodles, but I do soak mine about 10 minutes in warm water, I just think it gives them a bit of a head start. I just added water to the pan I was baking it in and added the noodles while I made the filling and cut up the zucchini. Then I just removed the noodles off to the side, dried out the pan and lightly sprayed with pam before adding my layers.
Also, I had to cook mine almost 40 minutes before I removed the foil. And then another 15. However, I should of let the ricotta and cream cheese warm up a bit more and I did cut some of my zucchini a bit thick. I was in a hurry and was a bit lazy. That was my own fault. Cutting the zucchini thin is important. But I also used a foil pan vs my zucchini pan which can affect cooking time as well. It wasn't any problem, just check when you get close to 30-35 minutes is all.
One suggestion - It isn't a "saucy" type of lasagna and not meant to be, but I think I would of like it a bit more sauce. I think adding a little heavy cream to the ricotta/cream cheese mix may create that. There was plenty of moisture, but I think a little sauce might be nice.
But as I said, very nice.