Slice the zucchini into thin rounds. Heat a large skillet over medium-high heat and sauté the zucchini for 8-10 minutes until tender and lightly golden. Remove from heat and let cool slightly.

In the same skillet, add olive oil and toss in fresh spinach. Sauté for about 3-5 minutes until wilted. Drain excess moisture and chop roughly before adding to cheese mixture.

In a mixing bowl, combine ricotta cheese, grated Parmesan, beaten egg, minced garlic, fresh basil, parsley, and cooked spinach. Mix until smooth.

Preheat oven to 350°F (175°C). In a greased casserole dish, spread a layer of marinara sauce, place a layer of noodles, sautéed zucchini, ricotta mixture, followed by mozzarella. Repeat layers, finishing with noodles, marinara, and mozzarella.

Cover lasagna with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden. Let cool for 15 minutes before slicing.