Saute ground chicken in a skillet with 1/2 teaspoon oregano and garlic paste.

Slice zucchini with a vegetable sheet maker or thinly sliced with a knife.

Mix the ricotta cheese with the egg and some salt and pepper.

In a 13x9 pan add some sauce to the bottom then place a layer of zucchini noodles to evenly cover the dish.

Next spread the ricotta mixture over the zucchini, add cooked chicken, then add mozzarella cheese, add some oregano salt and pepper then sauce.

Layer on the zucchini, ricotta, chicken, mozzarella cheese, then sauce two more times.

Cover with foil and bake at 350 degrees for 45 minutes or until it's heated thoroughly.

(you can add some grated Parmesan cheese to the top if you prefer)

After baking allows the lasagna to cool a bit so it sets up, it's even great baked a day ahead of serving too or made for lunches for the week, chill the dish, then cut into portions.