Make the Meat Sauce Layer:

1. In a large pot, combine raw ground beef, onion, bell pepper, fresh garlic, basil, oregano, and fennel seeds.  Cook over medium-high heat until meat is done.
2. (Optional wine step:) Add wine to pan, and sauté for another 2-3 minutes to cook off alcohol.
3. Add pasta sauce and granulated garlic (1 tsp).  Reduce heat to low and allow mixture to simmer for 10 minutes.

Make the Pasta Layer:

1. Cook pasta according to the directions on the box.
2. Meanwhile, prepare zucchini by cutting off tops, slicing in half length-wise, and using a spoon to scoop out the seeds (see image below).  Once seeds are removed, slice both halves lengthwise once more, then chop into medium-sized pieces.
3. Prepare spinach by roughly chopping into medium-sized pieces.
4. Steam the zucchini (and spinach, if raw) in the microwave until cooked.  Alternatively, add these vegetables to the boiling pasta pot 3-4 minutes before your pasta is done so they can cook with the noodles.
5. Drain pasta and vegetables very well.
6. Mix cooked pasta, zucchini, and spinach with the ricotta, salt, and granulated garlic (1/2 tsp) until evenly combined.

Assemble The “Lasagna”:

1. Turn on broiler in oven.
2. In an 8x8 casserole dish, spread a thin layer of your Meat Sauce Layer on the bottom of the pan.
3. Next, add ½ of the Pasta Layer.  Then, add ½ of the remaining Meat Sauce Layer.  Sprinkle with ¼ cup (1 oz) mozzarella cheese.
4. On top of this, add the rest of the Pasta Layer, followed by the rest of the Meat Sauce Layer.  Top the dish with the remaining mozzarella.
5. Place pasta in oven under broiler for 1-3 minutes, until cheese on top is melted and browned.  Watch the dish carefully the entire time—cheese can go from perfect to burnt in 30 seconds or less!
6. Remove from oven and serve.