Preheat oven to 375°F (190°C).

In a skillet, lightly sauté bell peppers and spinach with a small amount of olive oil until just softened. Set aside.

If using zucchini instead of noodles, slice thin, sprinkle lightly with salt, let sit 10 minutes, then pat dry.

In a bowl, mix ricotta, egg, garlic powder, Italian seasoning, salt, pepper, and a small handful of parmesan until smooth.

Spread a thin layer of ricotta mixture in the bottom of a baking dish.

Add a layer of noodles or zucchini, followed by vegetables, ricotta mixture, and mozzarella.

Repeat layers until dish is full. Top with remaining mozzarella and parmesan.

Cover with foil and bake for 25 minutes.

Remove foil and bake another 10–15 minutes until golden and bubbly.

Let rest 10 minutes before slicing and serving.