Cut the end off the zucchini. Carefully slice the zucchini long ways using a mandoline slicer or a knife.
Sprinkle the zucchini with a bit of salt and place on clean, dry kitchen towels for about 20 minutes. This will help to remove some of the moisture from the zucchini. Pat dry.
Add salt, pepper, garlic powder, and basil to the ricotta and stir until combined.
Use a small amount of olive oil to grease the bottom and sides of a loaf pan.
Layer the lasagna:
Start by placing 2-3 slices of zucchini in the bottom of the pan.
Spread about ⅓ of the ricotta mixture on the zucchini slices.
Add about ¼ of the shredded mozzarella.
Continue layering zucchini, ricotta, and mozzarella in this manner, ending with a layer of mozzarella.
Bake for 20 minutes.
Remove from the oven and allow to sit for about ten minutes to firm up.
Notes
This recipe is made in a loaf pan. Feel free to double the ingredients and bake in an 8" x 8" baking dish.