Remove the excess water from the zucchini by either sauteing it in a pan or salting the zucchini and allowing it to sit for 30 minutes. If you are doing the salted option, you can wash your zucchini and then pat it dry to remove any excess salt.
Preheat the oven to 375
Pat the zucchini dry using a paper towel to remove the excess liquid.
Mix the Ricotta with the egg, oregano, basil and one garlic clove minced.
Layer the lasagna in a greased loaf pan starting with the marinara sauce on the bottom and ending the layers with marinara and cheese on top.
Cook covered with foil at 375 for 30 minutes then uncovered for 15 minutes. Note if the cheese on top is not melted you can cook a little longer or broil it for a minute or two to melt the cheese.
Enjoy!