Preheat oven to 350°F and set aside a 9x13 inch baking dish.
Cook lasagna noodles according to al dente according to package directions. Drain noodles and separate noodles to avoid sticking.
Crush garlic cloves and finely grate zucchini. Pat with paper towels to remove excess water.
Place a nonstick skillet over medium heat. Add oil and garlic and saute until fragrant. Add zucchini and saute for 4-5 minutes until tender.
In a medium bowl, combine the cooked zucchini, ricotta, parmesan, egg, salt and pepper.
Lay noodles out flat on a work surface and spread 1/3 cup of zucchini mixture across each noodle.
Roll up each noodle into a bundle with your fingertips, and set aside.
Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-side down onto marinara.
Ladle remaining marinara sauce evenly across tops of rolls. Sprinkle mozzarella cheese on top.
10. Bake for 40-45 minutes. Remove from oven and top with optional basil. Serve and enjoy!