Cook zucchini in a 400˚F oven for 10-15 minutes to soften.
Fry the ground beef, sausage, and onion till brown. Add 1 cup pasta sauce, diced tomatoes, and Italian seasoning. Heat through.
In a medium bowl, mix together the beaten eggs with the ricotta cheese. Add the spinach, parmesan cheese and nutmeg.
Pour ½ cup pasta sauce on the bottom of a 9 x 13 inch pan. Layer zucchini, meat sauce, zucchini, cheese mixture, zucchini, final layer of meat sauce and a final layer of zucchini. Top with remaining ½ cup pasta sauce.
Bake uncovered in a 350˚F oven for 1 hour. Cover with mozzarella cheese and continue to bake until cheese is brown and bubbly.
Notes
Note: Ground beef can be used in place of the Italian sausage if desired.
Refrigerate leftovers in an airtight container for up to 5 days, and freeze for up to 3 months.
To reheat, thaw frozen lasagna in the refrigerator, then place in an oven-safe dish. Cover with foil, and bake for about 30 minutes or until heated through. Remove foil, top with mozzarella and broil for 2-3 minutes.