Add 1 tbsp oil to sauce pan over medium high heat. Add onion and sauté 3-4 minutes. Toss in garlic and cook for one minute ensuring garlic doesn’t burn. Add crushed tomatoes, sugar, basil, and season with salt & pepper. Allow to simmer for minimum 15 minutes while you prepare other ingredients.

Preheat the oven to 400F. Slice zucchini crosswise 1/4 inch thick. Set onto parchment lined baking sheet, drizzle on some olive oil, season with salt and pepper, and roast for 10 minutes. Remove and set aside to cool.

In a sauce pan over medium high heat add 2 tbsp olive oil swirling around pan. Sauté your leeks for 2 minutes. Add mushrooms stirring regularly for 3-4 minutes. Season with salt and pepper, and let cook an additional 4-5 minutes. Turn off heat.

Put sundried tomatoes in a bowl. Pour boiling water over just enough to cover. Let sit to soften for 3-4 minutes and drain. Mix 1 tbsp oil with 1 tbsp balsamic vinegar in a bowl. Add your softened tomatoes and stir. Marinate at room temperature for at least 20 minutes. Blend in mixer or with immersion blender until consistency is spreadable.

Combine the ricotta with 1 cup mozzarella, the parmesan, and a pinch of salt & pepper.

Mix together your fresh & frozen spinach in a bowl. Set aside.

Spread half of the tomato sauce on the bottom of a 9x9 baking dish, and layer on your zucchini. Place 4-5 of your noodles (breaking up to fit if necessary) on top and carefully spread on half of your ricotta mixture. Sprinkle on your fresh oregano, and top with your mushrooms and leeks. Lay down another layer of noodles. Spread on your sundried tomato mixture, top it with the rest of your ricotta, and finally your spinach. Add a layer of noodles. Spread the rest of your sauce over all the noodles evenly. Sprinkle on your mozzarella and provolone cheese. Finish with your smoked gouda evenly distributing.

Cover the lasagna with greased parchment and wrap with foil. Bake for about 30 minutes, uncover and let cook another 15 minutes. Let stand for 15 minutes, cut and serve.