Preheat oven to 375 degrees F. Heat a cast-iron skillet on medium-high, add a tbsp. or two of olive oil for about a minute, then add the onions and mushrooms.

Turn the heat to medium and sauté for about 10 minutes, stirring frequently. In a small glass baking dish sprayed with nonstick cooing spray, layer sliced zucchini so it covers the bottom.

Top it with the sautéed veggies, then layer with the meat. In a glass mixing cup, whisk together the half-and-half, garlic powder, and onion powder, then pour mixture over ingredients in baking dish. Sprinkle with salt and pepper, and in oven for 30-32 minutes.

When the lasagne is nearing the end of its cooking, scramble one or two eggs in the cast-iron skillet (add a bit more olive oil if needed). Serve the lasagne topped with the egg and sliced avocado.