Break up noodles into five to seven pieces per noodle. Pieces don't have to be even.

Once water is boiling, add noodles and cook until al dente, 8-10 minutes.

Reserve 1/2 cup pasta cooking water. Drain noodles in a colander, then run briefly under cold water to stop the cooking process. Set aside.

While noodles cook, prepare ingredients.

Trim zucchini ends, halve lengthwise, and cut into 1/2" dice.

Halve and peel onion. Cut halves into 1/4" dice.

Mince garlic.

Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil. You may also use a medium cast-iron skillet, if desired. Add zucchini, onion, and a pinch of salt to hot pan. Stir often until lightly browned and tender, 3-5 minutes.

Stir in spinach and a pinch of pepper until spinach is wilted, 1-2 minutes.

Transfer vegetables to a plate. Keep pan over medium-high heat.

Add marinara, cream base, pasta cooking water, half the garlic (reserve remaining for garlic bread), 1/4 tsp. salt, and a pinch of pepper to hot pan. Bring to a boil.

Once boiling, stir constantly until thickened slightly, 1-2 minutes.

Remove from burner.

Stir noodles, vegetables, and Parmesan into pan with sauce. Top with mozzarella.

Place pan in hot oven and bake until mozzarella is bubbly and lightly browned, 10-12 minutes.

Rest baked lasagna, 5 minutes.

While lasagna rests, halve French roll, if necessary. Place on prepared baking sheet, cut-side up. Top rolls with 1 tsp. olive oil and remaining garlic.

Bake in hot oven until garlic bread is golden brown, 5-6 minutes.

Plate dish as pictured on front of card, slicing garlic bread diagonally, if desired. Bon appétit!