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Preheat oven to 400°F. Place ricotta on a large square of cheesecloth or in the center of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible, discard liquid. Transfer ricotta to a large bowl and add grated pecorino, garlic, basil, salt and pepper, stir to combine.
Heat oil in a large skillet over medium-high heat. Once hot, add mushrooms and sauté until soft and tender, 3-4 minutes. Remove the skillet from the heat and add the marinara sauce, stir to combine.
Spoon 1/2 of the marinara into the bottom of a casserole dish and begin layering the lasagna. Start the first layer with a single, slightly shingled row of sliced zucchini. Spread zucchini with ricotta mixture (about 1/4 cup) and sprinkle with a little mozzarella. Repeat this process, filling the casserole 3/4 of the way to the top. For the final layer weave or interlace zucchini and sprinkle with any remaining mozzarella. Bake for 20-30 minutes or until melty and slightly golden on top. Remove from the oven and rest for 10-15 minutes or until firm. Slice and serve, garnish with a little fresh basil and a drizzle of olive oil.
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