Slice zucchini lengthwise in about 1/4 inch thick slices and drizzle with olive oil, salt and pepper. (You can also add mushrooms or eggplant. This recipe is very adaptable.) Place on a sheet pan and roast in a 450 degree oven until soft, 10-15 minutes. Let cool, slightly.
While the veggies are cooking, mix the ricotta cheese, egg, a tsp of salt, and half a tsp of pepper.
To assemble your lasagna, use a 9×13 pan and dump about a quarter of your spaghetti sauce and spread out. Add enough uncooked noodles to create a single layer on top of the sauce. Feel free to break some in half to get them to fit. Top the noodles with 1/2 of your ricotta cheese mixture, then add half of your roasted veggies. Repeat, adding another layer of sauce, noodles, ricotta, and veggies.
Once you’ve done a second layer of everything, top with another half of your remaining sauce, add another layer of noodles, and then the rest of your spaghetti sauce. Top with the mozzarella and a sprinkle of parmesan.
Cover with foil and bake in a 350 degree oven for one hour. Remove the foil and then bake until the cheese is browned and bubbly.
This is easiest to serve if you let it sit for fifteen to thirty minutes after taking it out of the oven.