Prep the zucchini “noodles.” Slice zucchini lengthwise into 1/8–1/4-inch slices. A mandoline gives even slices, but a sharp knife works too. Aim for sturdy yet flexible strips.

Salt and drain. Lay slices on a sheet tray lined with paper towels. Sprinkle lightly with salt and let sit 15–20 minutes to draw out moisture. Blot well with more paper towels.

Optional pre-cook step. For extra insurance against a watery lasagna, quickly grill or roast the zucchini slices. Brush lightly with olive oil and roast at 400°F (200°C) for 8–10 minutes, or sear on a grill pan 1–2 minutes per side. Blot again.

Make the meat sauce. Warm olive oil in a skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic for 30 seconds, then add the ground meat, breaking it up as it browns. Season with salt, pepper, oregano, and a pinch of red pepper flakes if you like.

Add marinara. Pour in the marinara and simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning. You want a robust, slightly thick sauce.

Mix the ricotta layer. In a bowl, combine ricotta, egg, half the Parmesan, a pinch of salt and pepper, and chopped herbs if using. Stir until smooth.

Preheat the oven. Set to 375°F (190°C). Lightly oil your baking dish.

Layer the lasagna. Spread a thin layer of meat sauce on the bottom. Add a layer of zucchini slices, slightly overlapping. Dollop and spread some ricotta mixture, then sprinkle mozzarella. Repeat: sauce, zucchini, ricotta, mozzarella. Finish with sauce and the remaining mozzarella and Parmesan.

Bake. Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbling and golden on top.

Rest before slicing. Let it sit at least 15–20 minutes. This step helps everything set, making cleaner slices and better texture.

Garnish and serve. Scatter fresh basil or parsley on top. Slice and enjoy.