8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
1 tsp olive oil
3 cloves garlic, crushed
2 medium zucchini (7 oz each), grated and squeezed dry
1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 tsp kosher salt
fresh cracked pepper
1 3/4 cups Marinara sauce
1/2 cup part skim mozzarella cheese, shredded
fresh basil for garnish (optional)