Preheat oven to 375 degrees F.

Arrange the zucchini in single layers on 2-3 parchment paper-lined baking sheets.

Spray the zucchini strips with cooking spray. Sprinkle the strips with the dried oregano, 2 tsp kosher salt, and 1 ½ tsp fresh ground pepper.

Roast in the preheated oven for 25 minutes. Sprinkle the minced garlic evenly over the zucchini and return to the oven for an additional 5 minutes; be careful not to burn the garlic. Remove the pans from the oven and set aside. Reduce the oven temperature to 350 degrees F.

While the zucchini is roasting, heat a large skillet over medium heat. Add 1 Tbsp of olive oil; when the oil is heated, add the sliced mushrooms to the pan.

Sauté the mushrooms for 10 minutes, stirring occasionally. Add 1 tsp of Kosher salt to the mushrooms and continue to cook until nicely browned and most of the moisture has been drawn out of the mushrooms. Set aside.

Also, while the zucchini is roasting, fill a very large bowl with hot tap water, then add enough boiling water to the bowl to bring the temperature of the water to 140 degrees F.

Add the lasagna noodles to the hot water and soak them for 15 minutes. Stirring occasionally so the noodles don’t stick to each other. Drain the noodles and add a splash of olive oil to the bowl to help prevent the noodles from sticking together. Set aside.

In the bowl of a stand mixer, combine the ricotta, goat cheese, eggs, chopped fresh basil, 1/2 cup of grated parmesan, 1 1/2 tsp Kosher salt, and 3/4 tsp fresh ground pepper. Mix with the paddle attachment on low speed until the mixture is homogenous.

Using a 9 x 13 x 2-inch baking dish, pour 1 cup of the marinara sauce in the bottom and spread so the bottom is covered.

Next, arrange 1/3 of the zucchini, mushrooms, and roasted red peppers on top, then add a layer of lasagna noodles (cut to fit as necessary).

Then spread 1/3 of the grated mozzarella, then dollop 1/3 of the ricotta mixture over the grated mozzarella. Repeat this layer twice more, starting with the marinara sauce.

Cover the top with the remaining marinara sauce, then lay the mozzarella on top. Finally, sprinkle the remaining 1/2 cup of grated parmesan cheese over the mozzarella slices.

Place the dish on a baking sheet lined with parchment paper (for easy clean-up!) and bake for 60 to 70 minutes or until the top is nicely browned and it is bubbling. Allow to rest for at least 10 minutes before serving.