Place dry noodles in a large bowl and add the hottest tap water you can. Soak 20 minutes.
Meanwhile, heat broiler. Toss zucchini with oil and 1/8 tsp each of the salt and pepper. Spread onto 1 large or 2 small baking sheets. Broil 5 minutes; flip slices over and broil an additional 5 minutes. Set aside. Lower oven temp to 375°.
In a medium bowl, beat cottage cheese, egg yolks, basil and remaining 1/8 tsp each salt and pepper.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara on bottom of dish. Top with 3 of the soaked noodles. Top noodles with 2 cups of the cottage cheese mixture. Add 3 more noodles to dish. Top noodles with half the zucchini slices. Combine remaining marinara sauce, the diced tomatoes and chopped artichoke hearts. Spread half over zucchini. Top with 3 noodles. Layer with remaining 2 cups cottage cheese mixture, remaining zucchini slices and 1 cup of the mozzarella. Add remaining 3 noodles, remaining marinara mixture and top with remaining 2 cups mozzarella.
Cover with nonstick foil and bake at 375° for 35 minutes. Uncover dish and bake an additional 30 minutes, until cheese is melted, edges are bubbly and noodles are tender when pierced with a knife. Sprinkle lasagna with chopped parsley, if using, and let stand 20 minutes before slicing.