Preheat Oven: Set oven to 375°F and coat a 9×13-inch baking dish with olive oil, ensuring even, golden baking.

Mix Filling: In a medium bowl, whisk whole-milk ricotta, parmesan, egg, and chopped basil until smooth, creamy, and dotted with green flecks.

Simmer Sauce: In a saucepan over medium heat, stir heavy cream, lemon juice, zest, and garlic; simmer 3–4 minutes until sauce slightly thickens.

Assemble Layers: Spread a thin sauce layer, top with noodles, ricotta filling, sauce, and shredded mozzarella; repeat until dish is full, ending with cheese.

Bake Lasagna: Cover with foil, bake 25 minutes at 375°F; remove foil, bake 10–12 minutes more until cheese is bubbly and edges are golden brown.

Garnish with extra lemon zest and basil leaves before serving.

Let the baked lasagna sit 10 minutes before serving to allow layers to firm up.