First make the sauce. (You can make this ahead of time and it's easy to freeze). In a large pot, saute onion in olive oil until translucent, about 5-8 minutes. Add garlic, dried oregano and red pepper and saute until garlic begins to caramelize.
Add red wine and on medium heat, allow the wine to reduce until it gets a little thicker. Add tomato paste and stir in.
Stir in the crushed tomatoes and season with salt and pepper. Bring to a gentle simmer and allow to cook for about 20-30 minutes. Taste for seasoning.
In a separate bowl, add the ricotta, egg, a few grates of fresh Parmigiana and herbs and season with salt and pepper. Set aside.
In a separate skillet, cook the zucchini (you can grill or bake if you'd like) until tender. Set aside.
Now it's time to layer your lasagna. In a large baking dish, first ladle about a cup of sauce on the bottom of the dish. Then add pasta sheets, then dollops of ricotta mixture evenly on top of the pasta, a handful of mozzorella cheese, then a few slices of zucchini and spinach. Repeat until all your layers are done.
I like to finish my lasagna with tomato sauce on top and then mozzarella cheese and fresh herbs.
Cover lasagna with foil and bake at 350 degrees F for 40 minutes. Then remove foil and bake for another 15 minutes so the cheese melts.
When done, allow to cool for at least 20 minutes and top with fresh Parmigiano cheese.