Place ricotta on a large square of cheese cloth or in the center of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible. Discard excess liquid.
Transfer ricotta to a large bowl and added grated pecorino, garlic, basil, salt, and pepper. Stir to combine.
Heat Italian Ogliarola EVOO in a large skillet over medium-high heat. Once hot, add mushrooms and sauté until soft and tender (3-4 minutes).
Remove the skillet from the heat and added the marinara sauce. Stir to combine.
Spoon 1/2 of the marinara mixture into the bottom of a casserole dish and begin layering the lasagna.
Layer 1) Slightly overlap a row of sliced zucchini.
Layer 2) Spread the ricotta mixture (appx. 1/4 cup).
Layer 3) Sprinkle mozzarella.
Repeat Layer 1 to 3, filling the casserole 3/4 of the way to the top.
Layer 4) Weave or interlace zucchini and sprinkle with any remaining mozzarella.
Bake for 20-30 minutes or until melty and slightly golden on top. Remove from the oven and rest for 10-15 minutes or until firm.
Slice and serve! Garnish with a little fresh basil and a drizzle of Italian Ogliarola EVOO.
This fun and delicious lasagna is vegetarian and gluten-free!