Step 1

Leaving the skins on, grate the zucchini, you will need 9 cups. Toss the grated zucchini with salt and place in a towel lined colander on the counter. Let drain 45 minutes to 1 hour. At the end of timing, squeeze any remaining liquid you can. Muscles baby.

Step 2

Preheat oven to 375 F.

Step 3

In a separate bowl, while the zucchini is draining, beat the eggs with the spinach powder, flour, parmesan cheese and seasonings. Combine with the drained and squeezed zucchini.

Step 4

Measure and draw the sizes needed for the pasta sheets on parchment and invert so food doesn't touch marking pen. Divide the spinach zucchini, using a little more for the larger sheet. Spread as evenly.

Step 5

Bake the pasta sheets one at a time (unless you have a double oven, you lucky person) for 45 minutes each at 375 F. Let cool while prepping other ingredients.

Step 6

In large bowl, whisk the eggs until beaten fairly well.

Step 7

Add ricotta cheese, parmesan cheese, and seasonings. Stir well and set aside.

Step 8

Puree canned tomatoes or your sauce of choice in food processor (or place in Dutch oven using immersion blender), until fairly smooth and no large chunks. Stir in the 8 oz can of tomato sauce, tomato paste, and basil.

Step 9

Place dutch oven on stovetop on medium high heat. Add in the cooked, crumbled, drained Italian sausage. Bring sauce to a simmer, uncovered. Reduce heat and simmer on low for 30 minutes. Use a screen or place a thin kitchen towel over the top to catch sauce explosive splatters, as this is a thick sauce. Let cool.

Step 10

Preheat oven to 375 F.

Step 11

Lightly spray baking dish with non-stick spray. Place in bottom Spinach Zucchini Pasta Sheet. Spread on half of the ricotta mixture, then half of the grated mozzarella, topped with half of the pasta sauce. Repeat in the same order ending with sauce.

Step 12

Bake at 375 F. for 30 minutes, uncovered. Let Lasagna rest for 15 to 20 minutes before serving.