Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.

Heat oven to 375 degrees.

In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.

Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.

Add feta and heavy cream to the pan.

Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.

Remove from heat and stir in ½ a cup of Parmesan until melted. Set aside.

Spread ½ a cup of spaghetti sauce in the bottom of a 9×13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.

Then spread the spinach and artichoke hearts in an even layer.

Add ½ a cup of shredded mozzarella cheese and drizzle ½ a cup of sauce over the mozzarella.

Add 4 more noodles, overlapping them slightly.

Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another ½ cup shredded mozzarella.

Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.

Add another ½ cup of shredded mozzarella. Then drizzle another ½ cup of sauce.

Add the remaining 4 noodles, overlapping slightly.

Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add ½ a cup of shredded Parmesan.

Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.

Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!