If Making a Meat Lasagna:

1. If creating a meat lasagna, brown your meat until almost completely cooked through. Season to your liking. (If you enjoy a little heat, brown with cayenne pepper, salt and pepper.)

Prep:

1. Start off by preparing the spinach. Place EVOO and spinach in a large pan and sauté until wilted, approximately 2 minutes. (If using frozen spinach, thaw. To speed up the process, you can place frozen spinach in a fine mesh strainer and run it under hot water. Squeeze out the excess water.) Set spinach aside.
2. In a separate bowl, combine diced pepper, mushrooms, onions and garlic.
3. In a medium-large bowl, combine and mix spinach, ricotta, chives and basil.zucchini lasagna, healthy lasagna recipe, healthy freezer friendly recipes, full for life, fullforlife
   

Assemble:

1. Preheat oven to 375 degrees.
2. To assemble the lasagna, start by pouring a thin layer of the tomato sauce in the bottom of a glass or non-stick casserole dish.zucchini lasagna, healthy lasagna recipe, healthy freezer friendly recipes, full for life, fullforlife
   
3. Evenly add a layer of zucchini over the tomato sauce. You want a nice thick base, so you may want to double layer the zucchini.zucchini lasagna, healthy lasagna recipe, healthy freezer friendly recipes, full for life, fullforlife
   
4. Evenly spread half of the ricotta mixture over the zucchini.zucchini lasagna, healthy lasagna recipe, healthy freezer friendly recipes, full for life, fullforlife
   
5. Add the remaining tomato sauce to the bowl containing the vegetable and garlic mixture. Stir. Evenly spread half of the tomato sauce mixture over the ricotta.zucchini lasagna, healthy lasagna recipe, healthy freezer friendly recipes, full for life, fullforlife
   
6. If making a meat lasagna, spread all the meat over the tomato sauce. (I like less meat than my husband does, so I use 3/4 of the meat on half and 1/4 on the other.)zucchini lasagna, healthy lasagna recipe, healthy freezer friendly recipes, full for life, fullforlife
   
7. Add another layer of zucchini. Cover zucchini with the remaining ricotta mixture. Top with the other half of the sauce.
8. Place in the oven and bake for 40 minutes. Top with 1/2 cup freshly grated Parmesan cheese. Bake an additional 5 minutes. Remove from oven and let stand for 15 minutes before serving. Enjoy!