Wash and dry zucchinis, cut off ends, and slice lengthwise into 1/8-inch strips. Lay slices on paper towels, sprinkle with salt, and rest for 15–20 minutes. Pat dry to remove excess moisture.

Heat olive oil in a large skillet over medium heat. Add minced beef, season with salt and pepper, and cook until browned. Drain excess fat if needed. Stir in tomato-based pasta sauce and simmer for 10 minutes until slightly thickened.

In a bowl, mix ricotta cheese, egg, half the parmesan, salt, and pepper until smooth.

Lightly grease a 9×13-inch baking dish. Spread a thin layer of beef sauce on the bottom. Add a layer of zucchini slices, slightly overlapping. Spread a layer of ricotta mixture, then sprinkle with mozzarella. Repeat layering (sauce, zucchini, ricotta, mozzarella) until all ingredients are used. Finish with beef sauce, mozzarella, and remaining parmesan on top.

Preheat oven to 375°F (190°C). Cover dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is melted, golden, and bubbling.

Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley and basil before serving.