Using a mandolin slice squash lengthwise in 1/4 inch slices. Lay them in a single layer on paper or cloth towels and sprinkle with salt. Allow to sit for 15 minutes and turn over and repeat. (This will take the water from the squash and will work more like noodles.)
While the squash is sitting, place the meat into a sauté pan. When the pan gets hot and starts to sizzle add the onion and sauté on medium high until meat is not longer pink and onions are tender and transparent,
Add garlic, basil, oregano, Italian seasoning, xylitol, and kosher sea salt and ground pepper to taste. Stir and cook for 3minutes more.
Drain our the grease and add 1/2 jar of sauce to the meat and stir.
Place 1 tbsp. sauce on the bottom of lasagna casserole dish. Top with 1/2 the meat mixture.
Using a tbsp. dot the ricotta on the meat mixture.
Top with mozzarella and parmesan.
dot with a small amount of sauce
Repeat another layer...leaving a small amount of meat, cheese and sauce for the top.
Place the third layer of squash noodles then the small amount of the meat mixture then sauce then cheese.
Bake in the oven at 375 for 35 to 40 minutes until bubbly