Slice the zucchini into thin strips lengthwise. Lay them on paper towels and sprinkle with salt. Let rest to draw out moisture. Meanwhile, brown the ground pork with 3 minced garlic cloves, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1/2 teaspoon salt in a large skillet. Set aside.

Wash and poke the sweet potatoes with a fork, then microwave for 5-7 minutes until soft. Peel and transfer to a blender. Add milk, chicken broth, olive oil, remaining garlic, chili powder, cumin, and salt. Blend until smooth and creamy.

Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick spray. Assemble the lasagna by layering zucchini noodles, sauce, sausage, cilantro, green onions, and cheese. Repeat three times, ending with cheese on top. Cover with greased foil and bake for 30-45 minutes. Let stand for 15-20 minutes before serving.