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In a food processor, combine spinach and eggs. Blend until smooth. On a flat surface, pour the flour and create a well in the center. Pour the spinach and egg mixture into the well and mix with your hands until a dough forms. Knead until smooth, then cover with plastic wrap and set aside.
In a bowl, mix ricotta cheese with lemon zest, chopped basil, parsley, grey salt, black pepper, and olive oil. Set aside.
Using a mandolin, thinly slice the zucchini lengthwise and set aside.
Roll out the dough into thin sheets using a pasta machine. Begin with the thickest setting and gradually work your way to the second thinnest setting. Slice the sheets into lasagna-sized pieces.
Preheat the oven to 425°F (220°C).
Brush the bottom of a 9×9 baking dish with olive oil. Begin layering: start with a pasta sheet, followed by a layer of ricotta filling, then a layer of zucchini. Repeat the process until the dish is full, ending with a layer of zucchini on top.
In a small bowl, mix panko bread crumbs, garlic powder, fresh thyme, and salt. Sprinkle over the top of the lasagna. Drizzle with extra virgin olive oil.
Bake the lasagna for 25-30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for 5-10 minutes before slicing and serving.