Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

Wash, dry and cut the ends off the zucchini. Slice into 1/8 inch thick planks using a sharp knife and a steady hand, or a mandolin.

Place the zucchini on the baking sheets in a single layer.

In a small bowl, combine onion powder, dried oregano, dried basil and kosher salt. Sprinkle over the zucchini generously.

Bake at 425°F until beginning to brown and most of the liquid has been cooked out. This took about 20-25 minutes.

While the zucchini is cooking, prepare the remaining components of the lasagna. In a medium pan, add about 1 tablespoon olive oil, and sauté the diced onions with the garlic until translucent over low heat.

Remove the onions from the skillet, increase the heat to medium, add an additional tablespoon of olive oil to the pan and cook ground chicken seasoned with salt until there are some browned bits.

Return the onion mixture to the pan and add the pasta sauce. Reduce until thick.

In a small bowl, stir together the ricotta, fresh basil and oregano.

When you remove the zucchini from the oven, reduce the temperature to 350°F.

Place a little sauce on the bottom of the dish – you could also use a little non-stick cooking spray or olive oil. Layer the zucchini in one layer, spread about a third of the ricotta mixture on top, add about a third of the pasta sauce, followed by a little fresh mozzarella. Repeat with two more layers. Add additional shredded mozzarella and parmesan to the top layer.

Bake in a preheated oven for about 30 minutes, or until the cheese has melted and the lasagna is bubbling around the edges. Everything is already cooked and warm, so there is no need to cook longer.

Ideally let cool 15-20 minutes before slicing and serving. It will just make it cleaner and easier to serve, but it isn’t essential.