Spinach and Shrimp Lasagna

1/2-1c. Olive oil
2 large onions, chopped
8-12 cloves or Tablespoons garlic, minced
Tony's salt, red pepper flakes
1/2 c. Flour
3 c. Half & Half
1/2 -1 pound shrimp (I cut large shrimp in half) or you can use cubed chicken
Mozzarella or Italian six cheeses, grated
1/2 c. Parmesan cheese
4 oz. Monterrey jack cheese
Water as needed is sauce is too thick
6-8 zucchini, grate off peeling then slice lengthwise or you can boil lasagna noodles
2 frozen chopped spinach, thawed and water squeezed out

Sauté veges and red pepper flakes in oil until onions are clear about 45 min.  Mix in flour and mix well. Add half & half, Monterey Jack cheese and the rest of seasonings.  Add shrimp and let cook on soft boil for about 10 mins.
Layer.:
 Little sauce, zucchini or lasagna noodles, sauce, spinach, Italian or mozzarella cheese,
  Zucchini or noodles, sauce, spinach, Italian or mozerrella cheese,
  Zucchini or noodles, spinach, sauce.
Cover with foil and cook for 45 mins. on 350. Remove foil and add Italian or mozzarella cheese and Parmesan cheese on top.  Bake for 10-15 mins. until slightly brown.

You can also use this sauce over any noodles.