Zucchini Lasagna {Non-Watery!}

Ingredients

• 4 large zucchini (ends trimmed, sliced into ¼ inch planks with a mandolin)
• 1 15 ounce container whole milk ricotta
• 2 cups grated low-moisture mozzarella cheese (divided)
• ½ cup grated parmesan cheese (optional)
• 2 tablespoons chopped parsley
• 2 tablespoons chiffonade of basil
• 1 egg
• 1 garlic clove (grated)
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt (plus more for zucchini)
• ¼ teaspoon black pepper
• 1 24 ounce jar marinara sauce