Heat a skillet over medium heat. Sauté zucchini for 5-7 minutes until softened, then add spinach and cook for another 2-3 minutes until wilted.

In a mixing bowl, combine ricotta, Parmesan, beaten egg, garlic, basil, parsley, and crushed red pepper until smooth. Fold in cooked spinach.

Preheat the oven to 350°F (175°C). Grease a 13x9 inch baking dish. Spread a thin layer of marinara on the bottom, add lasagna noodles, half of the cheese mixture, a layer of zucchini, and sprinkle with mozzarella.

Repeat the layers with more marinara, gluten-free noodles, remaining cheese mixture, zucchini, and top with final noodles, marinara, and mozzarella.

Bake for approximately 30 minutes until cheese is bubbly and golden brown. Let cool for 15 minutes before slicing.