Preheat oven to 350 degrees Fahrenheit.

If using frozen spinach squeeze all the liquid out of the frozen spinach. This can be done with cheesecloth or simply using a strainer.

Combine spinach, ricotta, egg and salt and pepper.

In a separate bowl mix, tomato sauce, pesto , garlic powder, salt and pepper.

In a 9- x 13-inch lasagna baking pan begin layering zucchini, lasagna noodles, sauce and ricotta mixture, continue until all ingredients are used up, saving the shredded cheese for the top.

Sprinkle the top of the lasagna with shredded cheese.

Bake uncovered for 30-40 minutes or until cheese on top is melted and bubbling.