• Note, you will need a quart of marinara sauce already made. Make it a day ahead or use your favorite brand.
• Preheat the oven to 375 degrees F. Set out two or more sheet pans if you have them. Line the sheet pans with parchment paper.

Salt & Bake the Zucchini (allow 1.5 hours)

• Rinse the zucchini and pat them dry. Slice off the root and stem ends and discard them. Use a mandoline or chef's knife to slice each zucchini into planks 3/16-inch thick (4.78 mm) for a mandoline or ¼-inch thick if using a chef's knife.
• Place as many zucchini planks as will fit in a single layer on each lined sheet pan. Sprinkle salt on the zucchini and cover them with paper towels. If you don't have more sheet pans, you can use a large cutting board or roasting pan to stack the remaining salted planks of zucchini between layers of paper towels, covering the top with paper towels as well. Let the zucchini sit for 10 minutes to draw out moisture.
• Blot the zucchini planks well, wiping off the moisture on both sides. Bake the zucchini in a single layer on each parchment-lined pan for 10 minutes at 375 degrees F to help dry them further. You can bake two pans at a time to make it go quicker. (If you have two ovens, you can place two pans in each oven.) You can transfer the baked zucchini planks to a large cutting board or pan and stack them between layers of paper towels if you need to reuse the pan(s) to bake more zucchini. Continue until all of the zucchini has been blotted and baked.

Prepare the Cheeses & Basil

• Grate the Pecorino and Parmesan, if needed. (I use my Vitamix blender.) Stir them together in a small mixing bowl. Shred the mozzarella. Stir black pepper into the ricotta. Lightly rinse the basil leaves and pat them dry.

Assemble the Lasagna & Bake

• Ladle just enough marinara sauce to cover the bottom of a 9x13 ceramic or glass baking pan. Blot the zucchini planks with paper towels again before you place some in the pan the long way in a single layer. (Cut extra pieces needed to fill any gaps.)
• Spread a thin layer of the prepared ricotta onto each zucchini plank (about two teaspoons per plank). Sprinkle on a layer of the Parmesan/Pecorino mixture, followed by some mozzarella cheese. Tear up a couple of basil leaves and add them on top of the cheese. Place dots of tomato sauce on top, leaving most of the cheese exposed. (Don't add too much sauce, or the lasagna will be soggy.)
• Make the next layer by placing blotted zucchini the short way, in the opposite direction as the first layer. You can use kitchen scissors or a knife to trim the planks as needed to fit smaller pieces all the way to the edge of the pan. Spread on a thin layer of ricotta and sprinkle on the Parmesan/Pecorino, mozzarella, torn basil leaves and then dot with sauce. Continue making layers, changing the direction of the zucchini for each layer, until all of the squash is used.
• Bake the zucchini lasagna, uncovered, at 375 degrees F for 40-45 minutes. The top should be browned and the cheese melted. Let the lasagna rest for 10 minutes before slicing it. Top each serving with additional tomato sauce.
• Store leftover sauce and zucchini lasagna separately in the refrigerator for up to four days. Cover the cooled lasagna first with plastic wrap or foil. The leftovers also freeze well. Slice them into portions first and then freeze, using them within three months for best results.