1-First, boil 1 pound of lasagna noodles until al dente, then drain and set them aside.

2-In a skillet, heat 2 tablespoons of olive oil (divided) over medium heat and cook 1 pound of ground lamb with 2 cloves of minced garlic, ¼ cup minced red bell peppers, ¼ cup minced sweet onion, and seasonings like 1 teaspoon each of salt, black pepper, and dried oregano until the meat is browned.

3-Next, prepare the cheese mixture by combining 1 pound ricotta cheese, 1 egg, 1 cup packed chopped fresh spinach, and ½ cup crumbled feta cheese in a bowl.

4-Slice 1 large zucchini into planks for layering.

5-To assemble, spread some of the 3 cups marinara pasta sauce in a baking dish, then roll the noodles with zucchini slices, cheese mixture, and lamb sauce, placing them seam side down.

6-Preheat your oven to 350°F.

7-Top the rolled noodles with remaining marinara sauce and ½ cup shredded mozzarella cheese.

8-Bake for 15-20 minutes until heated through and the cheese melts.

9-Finish with fresh basil and a sprinkle of Parmesan cheese for garnish.