Lasagna w/ Zucchini Noodles

1-1/2 cup Ricotta Cheese, whole milk
1 tsp Oregano, ground
2 tbsp Basil
1 tbsp Olive Oil
2 clove Garlic
3/4 cup, chopped Onions, raw
1 cup, thinly sliced Zucchini (noodles)
2 @ 14 oz cans Organic Diced Tomatoes
1 tsp crushed red pepper flakes
1 cup Cheese - mozzarella shredded cheese
1/3 cup Parmesan Cheese, grated
3 to 4 cup Spinach, fresh

Drenaja el jugo extra con mucho cuidado (es muy rica sopa!).

Saute the red pepper flakes and garlic in the olive oil for 30 sec., add the onions and cook for 2 min. Add tomatoes and oregano, basil and season w/ salt & pepper. Simmer stirring occasionally until reduced (~15min) and very dry.
Put spinach in a large skillet and cook until wilted. Remove from skillet. Cook the zucchini noodles in the skillet for ~ 2min then place in colander and pat dry.
In a bowl whisk ricotta, parm, and egg.
In a 4.2 quart dish put a layer of tomato sauce then a layer of zucchini noodles, then a layer of the ricotta mixture, then tomato sauce, then all the spinach, then ricotta, then zucchini, then tomato sauce and top w/ Mozzarella.
Cover the casserole dish w/ foil and bake for 40min.
When done, remove from the oven and very carefully drain extra liquid. Cut into 6 pieces and store separately (helps keep it from getting soggy).
Bake at 400º