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Preheat oven to 350. Bring large pot salted water to boil and cook lasagna noodles until al dente. Drain. Heat oil in large skillet and cook zucchini, onion, garlic and red pepper flakes, seasoning with salt and pepper. Cook until veggies are soft, around 5 minutes, and remove from heat. In a large bowl, combine ricotta, egg, and 1/2 cup Parmesan and season with salt and pepper. Spoon a layer of marinara sauce in bottom of 9 x 13 dish. Arrange 3 lasagna noodles side by side on cutting board and spread layers of ricotta, marinara, cooked veggies, and mozzarella over noodles. Roll up each noodle and place in dish over the sauce. Repeat for all lasagna noodles. Coat with remaining ricotta mixture, marinara, mozzarella and parmesan, and bake until bubbly and melted, 20-25 minutes (30 minutes on 360 degrees in our faulty oven works great). It's also recommended to broil the top until just starting to brown after baking. Serve with salad and garlic bread.