Preheat oven to 350 degrees F.

In large pot, bring 6 cups filtered water to boil. Add cauliflower and boil 10 minutes or until fork tender. Drain cooked cauliflower and set aside.

In bowl, lightly salt grated zucchini and let sit for a few minutes. Transfer zucchini to a clean dish towel and squeeze out remaining moisture and set aside.

In large frying pan, heat 1 teaspoon ghee or oil. Sauté onions until translucent, about 5-6 minutes. Add garlic and cook additional 1-2 minutes or until fragrant. Remove half the onion-garlic mixture and add to cooked cauliflower.

Add red and yellow bell pepper to pan with remaining onion-garlic mixture. Add a dash of salt and pepper. Cook for 2 minutes, add spinach and cook for additional 2 minutes until wilted. Remove pan and set aside.

In high-speed blender, combine cauliflower-onion mix, bone broth, lemon juice, mustard, nutritional yeast, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and pepper to taste. Blend for a few minutes or until fully combined and creamy.

Assemble lasagna in 3-quart rectangular casserole dish. Spread a thin layer of cauliflower sauce on the bottom. Then, layer on lasagna sheets following by mixed veggies and zucchini. Add shredded chicken and another layer of sauce. Repeat process one more time, ending with a layer of lasagna sheets and sauce on top.

Bake for 40 minutes. Remove from oven, let cool for a few minutes and serve.