First, blanch the basil. Bring a large pot of water to a simmer and add 1 tablespoon of salt. Prepare an ice bath to the side.

Submerge the basil in the simmering water for 45-60 seconds, then use tongs or a slotted spoon to transfer the basil to the ice bath. Once it is cooled, squeeze out as much moisture as you can and transfer the basil to a blender.

Cover the basil with 1 cup of olive oil. Blend for 60 seconds or until completely smooth.

Pour this oil through a sieve into a bowl. Make sure to keep both the pulp and the oil.

Next, prepare the fillings. Add the pulp from the basil oil to the ricotta and mix until it’s nice and green. Set this aside. Grate the mozzarella and the parmesan into the same bowl. Set aside.

Thinly slice your zucchini into either medallions or strips. Season with a teaspoon of kosher salt, a teaspoon of dried oregano, a teaspoon of fennel seeds and ½ teaspoon of red pepper flakes. Zest in 1 teaspoon of lemon zest and drizzle on 3 tablespoons of herb oil. Don’t mix yet, but set aside.

Position a rack to the center of the oven and preheat to 375°F. Bring the large pot of water on the stove back up to a boil. Season it with a few teaspoons of salt.

Prepare a sheet pan to the side of the boiling pot. Drizzle it with just a touch of the herb oil, spreading out the oil to the edges. Now you are ready to cook the lasagna noodles in batches, about 3-4 sheets at a time. Cook them for 3-4 minutes or until very al dente, then use tongs to transfer them to the sheet pan. Lightly brush them with herb oil so that they do not stick to each other. Feel free to stack them to save space on the sheet pan. Once they are all cooked, you are ready to layer!

If you have any remaining basil oil, drizzle the bottom of your baking dish with it. Toss the zucchini with the seasoning in its bowl, then layer as follows: First layer: zucchini, Second layer: noodles, Third layer: ½ of the ricotta mixture, Fourth layer: ⅓ of the mozzarella and parmesan, Fifth layer: zucchini, Sixth layer: noodles, Seventh layer: ½ of the ricotta mixture, Eighth layer: ⅓ of the mozzarella and parmesan, Ninth layer: zucchini, Tenth layer: Your remaining noodles (reserve some pretty ones!), Top layer: The remaining ⅓ of the cheese.

Bake the lasagna covered at 375°F for 35 minutes, then remove the cover, put the pan on a baking sheet to catch any spills, and bake an additional 20-25 minutes or until the edges are golden. Let cool for 30-45 minutes, then serve!