Slice the Zucchini: Start by trimming the ends of the zucchini. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips, about 1/8-inch thick. These will act as the "noodles" for your lasagna.

Salt the Zucchini: Lay the zucchini strips on a large baking sheet or paper towels. Sprinkle 2 teaspoons of fine sea salt evenly over both sides of the zucchini slices. Let them sit for 15-20 minutes. This will help draw out excess moisture to prevent the lasagna from becoming too watery.

Blot the Zucchini: After the zucchini has released its moisture, blot the slices with paper towels to remove the excess liquid.

Brown the Beef: In a large skillet over medium heat, cook 1 1/2 lbs of ground beef until browned, breaking it up into small crumbles with a spatula. Season with 1 teaspoon of fine sea salt and 1 teaspoon of freshly ground black pepper.

Add Onion and Garlic: Add 1 cup of chopped onion and 3 minced garlic cloves to the beef. Cook for another 5-7 minutes, stirring occasionally, until the onion is soft and translucent.

Add the Pasta Sauce: Pour in 24 oz of pasta sauce (homemade or store-bought) and stir to combine. Reduce the heat to low and let the sauce simmer for about 10 minutes. Stir in half of the chopped basil or parsley (about 2 tablespoons) and remove from heat.

Mix the Ricotta and Parmesan: In a medium mixing bowl, combine 15 oz of reduced-fat ricotta cheese, 1 cup of shredded parmesan cheese, and 1 large egg. Stir until well combined. Season with a pinch of salt and pepper if desired.

Set Aside: Set the cheese mixture aside while you prepare to assemble the lasagna.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Layer the Ingredients: In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking. Begin layering the zucchini slices, followed by a layer of the ricotta mixture, a layer of shredded mozzarella (about 1 cup), and a layer of the meat sauce.

Repeat the Layers: Repeat the layers—zucchini, ricotta mixture, mozzarella, and meat sauce—until you’ve used all the ingredients. Finish with a layer of zucchini, topped with the remaining meat sauce and 2 cups of shredded mozzarella cheese.

Sprinkle with Fresh Herbs: Top with the remaining 2 tablespoons of chopped basil or parsley for extra freshness.

Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes.

Remove Foil and Continue Baking: After 30 minutes, remove the foil and bake uncovered for another 15-20 minutes, or until the cheese on top is golden and bubbly.

Let it Rest: Once the lasagna is done baking, remove it from the oven and let it rest for about 10-15 minutes. This will help the layers set and make it easier to slice.

Slice and Serve: Slice the lasagna into portions and serve warm. Garnish with additional basil or parsley if desired.