Preheat oven to 400° Prepare a baking sheet by lightly greasing with a bit of olive oil - set aside.

Cook Noodles: Bring a medium-large pot of water to a boil and cook the noodles according to package instructions for al dente (don't forget to salt your pasta water!). Drain, and quickly rinse with some cold water to cool the noodles, set aside in a large bowl.

Prepare Zucchini: Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the zucchini. Discard the core.

Cook Sausage: In a large skillet, add the ground sausage or ground meat and cook, breaking up into small chunks along the way, until browned and cooked through, about 5 minutes. If using ground beef or ground turkey season generously with salt and pepper. Set aside.

Combine: In a large bowl combine lasagna noodles, zucchini ribbons, ground sausage and pesto. Stir to coat noodles in pesto. Spread lasagna mixture onto a standard baking sheet.

Prepare Ricotta: In a medium bowl combine ricotta cheese, spinach, fresh parsley, lemon zest, a lot of ground black pepper, and a generous pinch of sea salt. Stir well to combine. Place dollops of ricotta on top of the noodles, add sliced or shredded mozz on top, and a bit more parmesan (if desired).

Bake for 20 minutes or until the cheese is golden brown and noodles are crisping up. Let cool for at least 5 minutes before slicing and serving.