Preheat your oven to 375°F (190°C).

In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced bell peppers and fresh spinach, cooking for about 5-7 minutes until they soften and the spinach wilts. Remove from heat and set aside.

In a mixing bowl, combine one cup of ricotta cheese with two beaten eggs, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy.

In a 9x13 inch baking dish, spread a thin layer of the ricotta mixture at the bottom. Layer sliced zucchini or high-protein noodles, sautéed bell peppers and spinach, more ricotta, and then mozzarella cheese. Repeat until the top, ensuring mozzarella is the final layer.

Cover your assembled lasagna with aluminum foil and bake for 25 minutes.

After 25 minutes, carefully remove the foil and return the lasagna to the oven. Bake for an additional 10-15 minutes until cheese is melted and bubbly.

Let the lasagna rest for about 10 minutes before serving.