In a cast iron skillet, add the oil and saute the onions, mushrooms and garlic over medium heat for 3 to 4 minutes. Add in the ground pork and brown for 5 minutes. Turn off and set aside.
Mix the Italian seasoning into the crushed tomatoes, then begin assembling the lasagna.
To an 8x8-inch pan sprayed with cooking spray, add 1/4 cup of crushed tomatoes to the bottom. Break lasagna noodles so you can easily place over the top of the tomatoes to line the pan. Place zucchini strips over the top of the noodles.
Add 1/3 of the meat mixture on top of the noodles, top with crushed tomatoes. Layer sliced zucchini strips over the top, then pesto, then remaining ground pork.
Top with lasagna noodles and remaining crushed tomatoes.
Bake for 40 minutes, then remove and let cool 15 minutes before slicing.
Garnish with fresh basil and enjoy.
Lasagna will keep in an air tight container in the refrigerator for up to 5 days. Freeze for up to 3 months.