Preheat oven to 375F.
Salt & pre-bake zucchini noodles: arrange zucchini slices on a sheet pan lined with parchment paper. Sprinkle lightly with salt - let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles, and wipe off any extra salt. Then bake noodles for 8-10 minutes - pat them dry after baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.
Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.
Layer ingredients: In a 13x9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese & little parmesan Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Bake: Leave dish uncovered and bake for 40-45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!
