Preheat the oven to 375°F (190°C).

Slice the zucchini into thin rounds and chop the mushrooms into small pieces. Heat 1 tablespoon of olive oil in a pan over medium heat, add the zucchini and mushrooms, season with salt and pepper, and sauté for about 5 minutes until softened. Remove from heat and set aside.

In a large pot of boiling salted water, cook the lasagna sheets according to package instructions until al dente. Drain and lay them flat on a clean towel to prevent sticking.

In a bowl, mix the ricotta cheese with salt and pepper to taste. Set aside.

In a baking dish (about 9x13 inches), spread a thin layer of tomato sauce on the bottom. Place 3 lasagna sheets over the sauce. Spread half of the ricotta mixture over the sheets, layer half of the sautéed zucchini and mushrooms, half of the spinach, and spread a third of the remaining tomato sauce. Sprinkle with a third of the mozzarella cheese.

Repeat the layering process: add another 3 lasagna sheets, the remaining ricotta, the rest of the zucchini, mushrooms, spinach, and another third of the tomato sauce. Sprinkle with another third of the mozzarella cheese.

Finish with the last layer of lasagna sheets, spread the remaining tomato sauce on top, sprinkle with the rest of the mozzarella cheese, and then the Parmesan cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.

Let the lasagna cool for 10 minutes before slicing and serving.

In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, salt, and pepper to make a dressing for the salad.

In a large bowl, toss the mixed salad greens with the dressing.