1 tsp. extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1 small onion, chopped
1/2 tsp. cumin
1 10-oz. can enchilada sauce
1 14-oz. can crushed tomatoes
1/4 c. freshly chopped parsley, plus more for garnish
1 lb. sliced Pepper Jack
2 large zucchinis, thinly sliced
16 oz. whole-milk ricotta
Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle with olive oil to prevent noodles from sticking together.
Meanwhile, in a large pot over medium-high heat, heat 1 teaspoon olive oil. Add garlic, onions, cumin, and salt and stir, 3 to 4 minutes. Add enchilada sauce, tomatoes and parsley, and stir until warmed through, then turn off heat.
In a large casserole dish, spread a thin layer of sauce, a single layer of lasagna noodles, a single layer of pepper jack, a single layer of zucchini, and a layer of ricotta mixture; repeat layers. Top last layer of noodles with zucchini and pepper jack.
Cover with foil and bake, 15 minutes, then increase temperature to 400º and bake uncovered for 20 minutes. Garnish with parsley and serve.