• Preheat oven to 350. Spray a 9x12 baking dish or lasagna pan with olive oil or avocado oil. Cut your squash/zucchini lengthwise into thin sheets about ⅛-1/4 inch thick. You should have about 18 pieces total. Place the squash into a colander in the sink and sprinkle liberally with sea salt. (Don't worry - it won't be too salty. This helps the zucchini sweat off some of the water so you don't end up with a watery lasagna!) Let it sit in the sink for 20-30 minutes while you make the sauce. 

Make the meat sauce

• Heat a large sauce pan over medium heat. Add the onion and the ground beef and cook 5-7 minutes until browned and mostly cooked through. Add in the marinara, chopped green chiles, and spices. Bring to a boil, then reduce heat to low. 

Make the first layer:

• Once the squash pieces have sweated off some of the water, blot them with paper towels to remove any excess moisture. Add 6-7 pieces of the squash in a single layer side by side so they cover the bottom of the baking dish. Add half of the meat sauce on top of the squash, using a ladle to spread it evenly and cover the squash completely. Cover the meat sauce with about 12 one-inch dots of cream cheese (it's tough to spread, so we are just going to use small dots!).
• Add another squash layer on top, and repeat the same as the above with adding more meat sauce and cream cheese. Finish by topping with a 3rd layer of squash and spray it with a little more oil. 
• Bake for 45 minutes. Top with cilantro and dairy-free sour cream. Enjoy!