Preheat the oven to 350 and heat up a 9 or 10 inch skillet or cast iron pan over medium high heat
Remove meat from packaging or casings (for sausage) and add to the hot skillet. Brown the meat on both sides 5 minutes each side. Start stirring and breaking up the meat after the first 5 minutes.
Add in all of the chopped tomatoes, garlic, salt and red pepper flakes. Continue to cook, stirring occasionally for 5 minutes. As this cooks, you can slice up the zucchini.
Transfer all of the meat/tomato mixture to a medium bowl and get out all of the other ingredients for layering the lasagna.
Layer about 1/3 of each ingredient with each layer: a small amount of tomato/meat sauce, no boil noodles, zucchini noodles, ricotta, mozzarella, sauce, no boil noodles, zucchini noodles, ricotta, mozzarella, sauce, no boil noodles, zucchini noodles, sauce, mozzarella and parmesan.
Bake for 20 minutes at 350 then turn on the broiler on high and transfer the skillet to the highest shelf. Broil just for 2 minutes to brown the cheese slightly.
Serve hot in wedges/slices (as apposed to the squares you usually cut lasagna into).