Prep the Zucchini:
Lay zucchini slices on a towel and sprinkle with ½ tsp salt. Let sit for 15 minutes to release excess moisture, then pat dry with paper towels. (Optional) Lightly grill or bake slices at 375°F (190°C) for 5-7 minutes to remove more moisture.

Make the Meat Sauce:
In a skillet, cook ground beef over medium heat until browned. Drain excess grease.
Add onion and garlic, cooking until softened (about 3 minutes).
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes.
Simmer on low heat for 15 minutes, then stir in fresh basil or parsley.

Make the Cheese Filling:
In a bowl, mix ricotta cheese, egg, Parmesan, and ½ cup of mozzarella until combined.

Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread ½ cup meat sauce on the bottom of a 9×13 baking dish.
Layer zucchini slices, then spread ricotta mixture on top.
Add meat sauce, then repeat layers until all ingredients are used.
Finish with remaining mozzarella cheese on top.

Bake & Serve:
Cover with foil and bake for 30 minutes.
Remove foil and bake uncovered for 10-15 more minutes, until bubbly and golden.
Let rest for 10 minutes before slicing.