Heat the olive oil in a medium saucepan over medium heat until hot. Add the chopped red onion, oregano, basil and garlic, and cook over low heat until the onion is tender, stirring occasionally. Stir in the diced tomatoes, paprika powder and salt, and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes. Remove from heat. Mix the sauce with the shredded chicken and set aside.
Cut off the knobby ends of the washed zucchini and thinly slice lengthwise, about 1/8 inch thick. In a large bowl, toss the zucchini with the minced garlic, oregano, freshly ground pepper and salt. Set aside. In a large bowl, combine both cheeses and set aside.
Preheat oven to 375 degrees. Spray a 9 x 12-inch baking dish with nonstick spray. Spread a small amount of Alfredo sauce on the bottom and layer with 3 lasagna noodles. Spread 1/3 of the Alfredo sauce and 1/2 of the chicken mixture. Next layer the zucchini slices and sprinkle with 1/3 of the cheese. Cover with a layer of noodles and repeat the layering: 1/3 of Alfredo sauce, remaining chicken mixture, remaining zucchini slices and 1/3 of the cheese. Top with final layer of 3 lasagna noodles. Spread the remaining sauce over the top and sprinkle with remaining cheese.
Cover with foil and bake for about 35 minutes. Remove the foil and bake uncovered for another 10-15 minutes, or until the cheese is golden brown, or as desired. Let the lasagna sit for about 5 minutes before slicing and serving. ENJOY!