Preheat oven to 400 degrees, then line and oil a baking sheet.
Arrange eggplant slices in a single layer on baking sheet and brush with olive oil and seasoning with salt and pepper. Roast eggplant for about 20 minutes until soft.
While cooking, sauté chopped spinach to remove excess liquid. Then combine sautéed spinach, ricotta cheese, egg, Italian seasoning, and ½ cup of cheese blend together.
When eggplant is done roasting, pat down for any excess moisture.
Pour half of marinara sauce in a 9×13 baking dish.
Layer in the order of eggplant, spinach/ricotta mixture, zucchini, spinach/ricotta mixture, eggplant, and top with remaining marinara and sprinkle remaining cheese blend.
Cover with foil but make sure foil isn’t touching the cheese. Bake for 45 minutes covered, then remove foil and bake for another 15 minutes. Let lasagna cool for 15-20 minutes before cutting.
