Ina Gartens Roasted Vegetable Lasagna

Name: Ina Garten’s Roasted Vegetable Lasagna
Ingredients: 1 1/2 pounds eggplant, unpeeled, sliced lengthwise 1/4-inch thick; 3/4 pound zucchini, unpeeled, sliced lengthwise 1/4-inch thick; 2/3 cup good olive oil; 1 tablespoon dried oregano; Kosher salt and freshly ground black pepper; 1 tablespoon minced garlic (3 cloves); 10 ounces lasagna noodles, such as De Cecco; 16 ounces fresh whole-milk ricotta; 8 ounces creamy garlic-and-herb goat cheese, at room temperature; 2 extra-large eggs, lightly beaten; 1/2 cup chopped fresh basil leaves, lightly packed; 1 cup freshly grated Parmesan cheese, divided; 4 1/2 cups good bottled marinara sauce, such as Rao's (40 ounces); 1 pound lightly salted fresh mozzarella, very thinly sliced