• Preheat the oven to 400 degrees.
• Spray an 9x13-inch metal baking dish with cooking spray. Set it aside.

Prepare the pasta sheets:

• Boil a pot of water and cook the lasagna sheets according to the package. I made 8 sheets. Al dente is best as the pasta will continue to cook in the oven.
• Drain off the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set them aside.

Prepare the zucchini strips:

• Using your mandoline, slice the zucchini into ¼-inch thick strips. Line the strips on a baking tray and generously salt the strips. You’ll need about 32 strips for this recipe.
• Let the strips sit for 30-40 minutes before rinsing them with fresh water and patting them dry with a paper towel. You’ll want to make sure you’ve removed as much moisture as possible.

Prepare the sauce:

• Heat your favorite red sauce in a sauce pot over the stove.

Prepare the chicken mixture:

• While the zucchini strips are sweating out their moisture, we will prepare the chicken mixture.
• In an 11-inch skillet add the olive oil, garlic and onion.
• Sweat until translucent.
• Next, you’ll add the ground chicken and roughly chopped mushrooms. Cook until the chicken begins to brown.
• Remove from the heat and set it aside.

Prepare the cheese mixture:

• In a mixing bowl combine, egg, ricotta cheese, mozzarella cheese, parmesan cheese, onion powder, garlic powder, salt, pepper, oregano, and red pepper flakes. Stir using a whisk or spoon. Set aside.

Assemble the dish:

• Ladle two scoops of sauce into the prepared 9x13-inch metal baking dish.
• Add one layer of zucchini. Top it with the ground chicken mixture and a few dollops of the cheese mixture.
• Next, you’ll add a layer of pasta noodles and top them with more sauce.
• Repeat this process until the dish is full.
• Top everything with some sauce, and shredded mozzarella cheese.
• Bake covered for 30-35 minutes. Remove the foil and broil for 2-3 minutes to get the cheese extra bubbly.
• Top with your favorite garnishes like fresh chopped Italian parsley, grated parmesan, red pepper flakes.
• Let the entire dish stand for 25-30 minutes before slicing. This will prevent it from falling apart.
• Serve and enjoy.