Once water is boiling, add noodles and cook until softened, but not fully cooked, 5-7 minutes.

Drain noodles in a colander. Set aside.

While noodles cook, prepare ingredients.

Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. Place ribbons in a mixing bowl and toss with a pinch of salt and pepper. Set aside.

Coarsely chop spinach.

Halve lemon. Juice one half and cut other half into wedges.

Halve roll.

Mince garlic.

Combine half the garlic (reserve remaining for sauce) and 2 tsp. olive oil in another mixing bowl. Set aside.

In another mixing bowl, combine ricotta, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add spinach and remaining garlic to hot pan. Stir occasionally until spinach begins to wilt, 2-3 minutes.

Stir in flour until completely combined.

Add 3/4 cup water, cream cheese, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer, stirring until smooth.

Once simmering, remove from burner and stir in 2 tsp. lemon juice.

Spread 2 Tbsp. sauce on bottom of prepared casserole dish.

Top with two lasagna noodles, covering evenly. Spread 1 Tbsp. ricotta mixture on noodles, then top with an even layer of zucchini noodles.

Repeat layers (sauce, noodles, ricotta, zucchini) two more times or until all zucchini or lasagna noodles are used up. Top with 2 Tbsp. sauce and half the Parmesan (reserve remaining for bread.)

Bake in hot oven until heated through and cheese is bubbly, 15-17 minutes.

While lasagna bakes, bake bread.

Place roll on prepared baking sheet, cut side up. Spread on garlic-oil mixture and top with reserved Parmesan.

Bake in hot oven until golden brown, 6-8 minutes.

Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!