Preheat oven to 425°f. Lightly oil an 8-inch square baking dish, set aside.

In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini; garlic, and oregano; season with salt and pepper. And toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30-35 mins. Remove foil; bake until golden brown, 15-20 mins more. Let stand 10 mins before serving.