Get your ingredients together and double-check you have it all.

Preheat the oven to 375F. Spray a 9x13 glass baking dish with non-stick spray and set aside.

Using a sharp knife or a mandolin, slice the zucchini lengthwise so that you have long strips that are fairly thin (they should resemble lasagna noodles). Lay the strips flat on a paper towel and place another paper towel on top. This will remove extra moisture from the zucchini.

While you wait for the zucchini, bring a large pot of water to a boil and add the salt.

Cook the whole wheat pasta noodles per the instructions on the box or until they are al dente.

Remove the noodles from the pot of water and strain out any excess liquid. Lay the noodles flat on a moist towel until you are ready to use them.

Heat a large skillet on medium-high heat and add the two tablespoons of extra-virgin olive oil. Add the ground beef and season with salt and pepper. Once the ground beef is cooked, remove from the pan, and set aside.

There should be some oil/natural fat left in the pan from the beef, if not, add more olive oil to the pan. Then, add the garlic and spinach and cook until the spinach is wilted.

Gently toss in the sun-dried tomatoes and the cooked ground beef.

Remove the mixture from the heat and set aside.

While the beef mixture cools, place the ricotta cheese in a medium bowl. Add the oregano, basil, parsley, lemon juice, and lemon zest. Stir all of the ingredients together.

Now it’s time to assemble the lasagna. First, pour a layer (about ¾ cup) of tomato sauce on the bottom of the pan.

Lay four noodles over the sauce. Now, spread about 1 ¼ cup of the ricotta mixture over the noodles to cover them completely.

Sprinkle about 1/3 of the beef and spinach mixture on top of the ricotta. Then sprinkle about ⅓ of the feta cheese evenly.

Lay the zucchini strips on top to cover the entire layer.

Pour another ¾ cup of tomato sauce over the zucchini strips and repeat the layers until the lasagna is complete.

Finish the lasagna with a layer of tomato sauce and then sprinkle the parmesan and mozzarella cheese on top.

Bake for 45 minutes or until the cheese starts to bubble and the lasagna is cooked through.

Let the lasagna cool for 5-10 minutes before serving. Any leftovers should be refrigerated and eaten within 3-5 days.