Preheat your oven to 375°F (190°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced bell peppers and spinach, sautéing for about 5–7 minutes.

In a mixing bowl, combine ricotta cheese, egg, garlic powder, and Italian seasoning. Season with salt and pepper and mix until smooth.

Spread a thin layer of the ricotta mixture in the baking dish. Layer zucchini slices, sautéed veggies, ricotta mixture, and mozzarella cheese until all ingredients are used.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.

Let the lasagna rest for at least 10 minutes before slicing and serving.