Preheat oven to 350°F

Use a mandolin to thinly slice the zucchini lengthwise. Place in a colander in the sink and toss with salt. Let rest while preparing the rest of the lasagna. This pulls the moisture out of the zucchini and prevents your lasagna from being watery.

In a medium frying pan, brown the meat. Drain any fat and set aside

Place the diced tomatoes, garlic, onion powder, Italian seasoning, salt, pepper spinach and mushroom in a blender. Blend well and set aside.

In a  medium bowl beat the eggs and egg whites. Set aside

Spray a square baking dish with cooking spray.

Blot the zucchini with paper towel and layer half the strips on the bottom of the tray.

Pour half the tomato mixture over the zucchini. Pour half the egg mixture over this.

Repeat these layers in order

Bake 40 minutes.