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Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant. Toss in the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt and pepper to taste.
Stir in the marinara sauce and let the mixture simmer for 10 minutes, allowing flavors to meld.
Meanwhile, in a separate bowl, mix together ricotta, egg, parmesan cheese, and a pinch of salt and pepper.
Grill or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.
Now, let’s layer! In your baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella.
Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.
Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.