Place zucchini strips on a baking sheet and sprinkle with salt. Let the strips sit for 15 minutes to remove any water. Preheat your oven to 350 degrees. When the 15 minutes are up, drain any water on the baking sheet and place the zucchini strips in the oven for 10 to 15 minutes. Mix together shredded mozzarella and parmesan cheese in a small bowl.
Place a medium pan over medium heat and drizzle the bottom with avocado oil. Sauté the garlic until it is soft and fragrant. Next, add mushrooms, beets, Italian seasoning, one teaspoon of salt, and 1/8 teaspoon pepper; sauté for a few minutes or until the vegetables are tender. Remove from the heat and let cool. Add cooked lentils to the mixture and set aside.
Blend the mushroom mixture in a food processor or blender until smooth. Add in the ricotta cheese, two eggs, and puree again to blend all the ingredients together. Taste and add additional salt and pepper as needed. Using a medium-sized baking dish, spread 1/4 cup of tomato sauce at the bottom.
Take zucchini strips one by one, place them on a cutting board, and spread the mushroom and beet mixture over the top. Roll up each zucchini slice and place it in the baking pan. Continue this until all of the zucchini strips have been used.
Repeat until the bottom of the pan is covered with a layer of zucchini rolls. Add sauce over top and sprinkle with Parmesan and mozzarella mixture.
Continue adding the zucchini rolls on top of that to form a lasagna. And once all of the zucchini rolls have been used, spread the top with more tomato sauce and the remaining Parmesan and mozzarella mixture. Place in the oven and bake for 15 minutes. Enjoy.
