Instructions

• Thaw spinach and squeeze out any moisture.  *This can be done in a hurry by pouring frozen chopped spinach in a colander, running under warm water and squeezing once thawed.
• Preheat oven to 375 F.
• Lightly oil a medium-large rectangular baking dish.
• Begin by trimming squash and sliced into lengthwise strips (to resemble lasagna noodles).  These strips will be used in place of lasagna noodles.
• If using sausage, brown it until cooked in a skillet now.
• In a large mixing bowl, combine ricotta, egg, half of mozzarella cheese, pesto, sun dried tomatoes (use half a package if desired depending on how much you like them), drained spinach (make sure to squeeze out any residual moisture), basil, oregano, salt, pepper, red pepper flakes, and half of garlic garlic powder.  Mix to combine completely.
• In a smaller bowl, toss breadcrumbs with the olive oil, the rest of the garlic powder and a sprinkle of extra salt.
• Assemble lasagna by adding a layer of zucchini slices from 1 zucchini, then 1/2 cheese mixture. 
• Next add all yellow squash slices then the rest of the cheese mixture. 
• Finally, top with the rest of the zucchini slices, top with as much of the second package of mozzarella cheese as you like and sprinkle with breadcrumb mixture and add to the oven to bake until bubbly, about 30-45 minutes.