Preheat the oven to 375°F (190°C).

Boil the lasagna noodles in a pot of salted water for about 8-10 minutes or until al dente. Drain and set aside.

While the noodles are boiling, slice the zucchini into thin rounds.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini and sauté for about 3-4 minutes or until tender. Sprinkle with a pinch of salt and pepper.

In a bowl, mix the ricotta cheese with a pinch of salt and 1/2 teaspoon of pepper.

In a baking dish, spread a thin layer of tomato sauce on the bottom. Place one lasagna noodle on top.

Layer with 1/3 of the ricotta mixture, 1/3 of the sautéed zucchini, a handful of spinach, and a layer of tomato sauce. Repeat this process for the remaining layers, finishing with a layer of mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown.

Meanwhile, toss the mixed greens with the vinaigrette in a bowl. Season with additional salt and pepper to taste.

Let the lasagna cool for a few minutes before slicing. Serve a slice of lasagna with a generous serving of mixed greens on the side.