Preheat your oven to 425°F (220°C). Toss zucchini, red and yellow bell peppers, red onion, and mushrooms with olive oil, salt, black pepper, and oregano. Roast for 20-25 minutes until tender.

In a mixing bowl, combine ricotta cheese, eggs, and a pinch of salt. Stir until smooth and creamy.

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain and lay flat on a towel.

In a greased baking dish, layer marinara sauce, noodles, half of the roasted vegetables, one-third of the ricotta mixture, and mozzarella. Repeat layers, finishing with noodles and remaining marinara, mozzarella, and Parmesan.

Cover with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Let lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil or parsley.