Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.

Make bolognese. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve ½ cup) and stir together, then remove from heat. (CL - Added a small can of diced tomatoes to make more sauce)

Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper. (CL - didn't do ricotta because I couldn't find any. Instead I just did layers of fresh mozzarella, low moisture mozzarella and provolone, and parmesan for the cheese layers)

Add the first layers. Spread ½ cup of pasta sauce onto the bottom of your 9x13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.

Add the secondary layers. Top the zucchini with ½ of the bolognese sauce, and evenly spread ½ the ricotta mix on top of that. Then, add ½ cup of grated mozzarella with a sprinkle of chopped parsley and basil.

Repeat these layers one more time.

Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and ½ cup of mozzarella cheese.

Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. (CL -I scooped out about 2 cups of liquid so it would be less soggy). Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.