Preheat the oven to 350 degrees Fahrenheit. In a large skillet over medium heat, saute the onions and ground beef until no longer pink. Drain any excess fat. Add the Italian seasoning and stir.

While the ground beef is cooking, spray the bottom of a 13x11-inch baking dish with non-stick cooking spray. Spread about 1/2 cup of pasta sauce in the bottom of the dish. Add one layer of no-boil lasagna noodles over the sauce, four noodles side by side.

Add the the rest of the pasta sauce from two jars and 1 cup of water to the ground beef mixture in the skillet. Stir and simmer for 5 minutes.

Cover the noodles with a thin layer of the beefy pasta sauce. Cover each noodle with 4 thin slices of zucchini. Sprinkle zucchini with garlic salt and ground pepper. Sprinkle 1/2 cup of shredded cheese over the zucchini.

Repeat these layers (noodles, beef and sauce mixture, zucchini slices and cheese) two more times. Then, finish the lasagna by placing one last layer of lasagna noodles on top and cover with the remaining beef and pasta sauce mixture. Top with the remaining shredded cheese.

Cover the baking dish tightly with foil and bake at 350 degrees for 1 hour. Remove the baking dish from the oven and remove the foil. Add the sliced fresh mozzarella to the top of the lasagna and cover again with foil. Bake for another 5 minutes. Remove from the oven and allow it to stand for 10 minutes before removing the foil. Recipe makes 16 servings.