Preheat your oven to 375 degrees f.

Lightly spray a rectangle baking dish with avocado oil and line a large, flat baking sheet with parchment paper. I used a STAUB Ceramic Rectangular Baking Dish 11″ X 8″ for this recipe. If you’d like to double this recipe up, I’d recommend using a 13″ × 9″.

Arrange your zucchini slices onto your prepared flat bakkng sheet, without overlapping. Sprinkle zucchini with sea salt and pepper.

Bake zucchini in your preheated oven for 8-10 minutes; Depending on their thickness, the slices should become slightly tender and release most of the moisture.

Once the zucchini slices are ready, use a paper towel to pat them dry and absorb as much moisture as possible.

Heat a large skillet over medium heat and spray with a touch of oil.

Add in your ground meat and cook, breaking up the meat with a wooden spatula, for about 6-8 minutes.

Stir in the marinara sauce, garlic and seasonings. Allow sauce to simmer over medium-low heat until thickened, about 15 minutes.

Meanwhile, in a small bowl, combine the ricotta, 2/3 cup of shredded mozzarella, the egg and chopped fresh basil. Season with a pinch of sea salt and pepper and stir well to combine.

To assemble your lasagna, spread a big spoonful of meat sauce onto the bottom of your baking dish.

Arrange a layer of zucchini slices evenly over the sauce, and top them with a thin layer of cheese mixture. Continue with a layer of meat sauce, then zucchini, then cheese; alternating so on – until all your ingredients are assembled.

Sprinkle the top with remaining mozzarella cheese.

Bake in your preheated oven until bubbly and melty, for about 20-25 minutes.

Garnish with additional fresh basil if desired, then serve.