Prep the zucchini “noodles.” Slice zucchini lengthwise into 1/8–1/4 inch strips using a sharp knife or mandoline. Lay the slices on paper towels, sprinkle with salt, and let them sit for 15–20 minutes to draw out moisture. Pat dry thoroughly.

Optional pre-cook for extra dryness. For firmer layers, lightly grill or roast the zucchini slices. Either sear them in a hot skillet for 1–2 minutes per side or bake at 400°F (200°C) for about 8–10 minutes. Blot again.

Make the meat sauce. Warm olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic for 30 seconds. Add ground meat, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat if needed.

Add marinara. Pour in low-sugar marinara and a pinch of red pepper flakes if you like heat. Simmer 5–10 minutes to thicken slightly. Taste and adjust seasoning. Stir in chopped basil or parsley.

Mix the ricotta layer. In a bowl, combine ricotta, egg, half of the Parmesan, a pinch of salt and pepper, and a little Italian seasoning. Stir until smooth.

Assemble the lasagna. Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of meat sauce. Add a layer of zucchini slices, slightly overlapping. Dollop and spread some ricotta mixture, then sprinkle mozzarella. Repeat layers: sauce, zucchini, ricotta, mozzarella. Finish with remaining sauce and top with mozzarella and the rest of the Parmesan.

Bake. Cover loosely with foil (tent it so cheese doesn’t stick). Bake for 20 minutes covered, then remove foil and bake another 15–20 minutes, until bubbling and the top is golden in spots.

Rest before slicing. Let the lasagna sit for at least 15–20 minutes. This step helps the layers set so you get clean slices.

Garnish and serve. Top with fresh basil or parsley. Cut into squares and enjoy.