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Preheat your oven to 375°F and lightly grease a medium baking dish.
Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook until golden and their moisture has evaporated, about 6–8 minutes.
Stir in the garlic and chopped spinach. Cook just until the spinach wilts, about 2 minutes. Remove from heat and set aside.
In a bowl, combine cottage cheese, Greek yogurt, half the mozzarella, and the Parmesan. Season lightly with salt and pepper.
Sprinkle zucchini slices with a little salt and let them sit for 10 minutes to draw out moisture. Pat them very dry with paper towels.
Spread a thin layer of the cheese mixture on the bottom of the dish. Add a layer of zucchini slices, followed by the mushroom-spinach mixture. Repeat the layers, ending with the remaining mozzarella on top.
Place the lasagna in the oven and bake for 35–40 minutes, until bubbly and the top is lightly golden.
Let it rest for 5–10 minutes before cutting. This helps it set and slice cleanly.