Crowd-Pleaser Zucchini Lasagna

CROWD PLEASER ZUCCHINI LASAGNA
3 large fresh zucchini
Kosher salt/black pepper
Olive oil
1 garlic clove, halved
1 (9-oz.) box oven-ready lasagna noodles (will need about 12 noodles)
1 (42-oz.) jar good quality marinara sauce
1 c. ricotta cheese
1 ½ c. grated Parmesan cheese
8 oz. thinly sliced fresh mozzarella
¼ c. loosely packed torn basil leaves

1. Preheat oven 375.
2. Line a large baking sheet with paper towels.
3. Using a mandoline, shave zucchini lengthwise into very thin strips.
4. Place about 1/3 of the strips in single layer on paper towels.
5. Sprinkle with salt.
6. Top with another paper towel and repeat process twice.
7. Let stand 10 minutes, gently press strips with paper towels to remove excess moisture.
8. Rub inside of 13×9” glass baking dish (3 quarts) with olive oil. Then rub inside with cut sides of garlic.
9. Place 3 lasagna noodles in bottom of dish (will not cover entire surface but will expand in cooking.)
10. Top with 1 c. marinara sauce, spread evenly over noodles.
11. Top evenly with ¼ c. ricotta, ¼ c. Parmesan and 2 oz. mozzarella.
12. Cover with about ¼ of zucchini strips. Sprinkle with about 4 t. basil and black pepper.
13. Repeat layers twice.
14. Layering with remaining 3 noodles, 1 c. marinara sauce and ¼ c. ricotta.
15. Top with ¼ c. Parmesan and remaining 2 oz. mozzarella.
16. Arrange remaining zucchini strips on top in a lattice design.
17. Sprinkle with remaining ¼ c. Parmesan and black pepper.
18. Cover with foil. Bake for 45 minutes.
19. Remove foil and bake until top