In a large skillet over medium heat add ground beef, onion and garlic and cook until beef is no longer pink, about 10 minutes.

Drain the fat.

Add beef mixture into a bowl; set aside.

Preheat oven to 350 F.

In the same skillet you cooked your beef in, add mushrooms and chicken broth.

Saute over medium heat until mushrooms are tender and chicken broth has evaporated; about 10 minutes.

Spray a 9 x 13 baking dish with cooking spray.

Spread about 1/4 1/3 cups of pasta sauce across the bottom of the dish.

Add 1 layer of zucchini to the bottom (cut some of the slices of zucchini in half to fill all of the holes), top with half of the ground beef mixture, half of the mushroom mixture, half of the fresh spinach and top that with half the ricotta cheese.

Then add another layer of zucchini and remaining ground beef, remaining mushrooms, remaining spinach and remaining ricotta cheese.

Top with remaining zucchini and pour remaining pasta sauce over the top and spread until evenly covering the top.

Sprinkle top with mozzarella cheese.

Cover with a sheet of aluminium foil and bake for 40 minutes.

Uncover and bake 15-20 minutes until cheese is bubbly.

Remove from oven.

Let the lasagna sit for 5-10 minutes before serving.