Move oven rack to top position and set oven to 450°F. Use 2 tbsp olive oil to brush both sides of eggplant and zucchini and arrange on 2 baking sheets with a pinch of salt and pepper. Roast until tender and browned, 8 to 10 minutes per side.

Meanwhile, heat 2 tsp olive oil in medium saucepan over medium-high heat. Stir in mushrooms and cook until crisp and browned, 5 to 7 minutes. Transfer to plate and reserve.

Heat 1 tsp olive oil in same saucepan over medium heat. Cook garlic until softened, 1 to 2 minutes. Stir in Italian seasoning, just ¼ tsp red pepper flakes, just ¼ tsp sugar, and crushed tomatoes and reduce heat to medium-low. Simmer until slightly thickened, 10 to 12 minutes.

Combine cream cheese, just half the mozzarella, chopped basil, 1 tsp water, ¼ tsp pepper, and a pinch of salt in medium bowl. Set aside and reserve.

Spread thin layer of tomato sauce on bottom of baking dish and arrange roasted eggplant in single layer. Spread cheese filling on eggplant. Top with just half the remaining tomato sauce and sprinkle with roasted mushrooms. Arrange roasted zucchini in single layer on top. Top with remaining tomato sauce and remaining mozzarella. Bake until cheese is melted and sauce is bubbling, 20 to 25 minutes.

Set lasagna aside to cool 10 minutes before serving. Sprinkle with picked basil and serve family-style. Bon appétit!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.