Preheat your oven to 375°F (190°C). While it's heating, slice your zucchini and lay the strips on paper towels. Sprinkle with salt and let them sit for 15 minutes to release excess moisture.

Brown the ground beef in a large skillet over medium heat. Add onion and garlic, cooking until the onion becomes translucent. Stir in the marinara sauce and simmer for 5 minutes.

In a bowl, combine ricotta cheese, half the mozzarella, Parmesan, egg, and Italian seasoning. Mix well and season with salt and pepper.

Pat the zucchini strips dry with paper towels.

Layer your lasagna in a 9x13 inch baking dish: Start with a thin layer of meat sauce, add a layer of zucchini strips, spread 1/3 of the cheese mixture. Repeat layers twice more. Top with remaining meat sauce and mozzarella.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the cheese is golden brown and bubbly.

Let rest for 10-15 minutes before serving.