1. Slice zucchini into thin ribbons. Salt them, let them rest for one hour, then thoroughly pat dry. Brush with remaining olive oil.

2. In a large pot, sauté the onion, then garlic. Brown the ground meat and drain any excess fat.

3. Stir in tomato paste, crushed tomatoes, oregano, and seasonings. Simmer, partially covered, for forty-five minutes until the sauce is thick.

4. In a bowl, mix the drained ricotta, Parmesan, egg, parsley, salt, and pepper until combined.

5. Preheat oven to three hundred seventy-five Fahrenheit. Spread a thin layer of sauce in a 9×13 inch dish.

6. Begin layering: zucchini, half the ricotta, ragu, and mozzarella. Repeat the layer once more.

7. Top with the final layer of zucchini, remaining ragu, and the remaining mozzarella.

8. Cover the dish tightly with foil and bake for forty-five minutes.

9. Remove the foil and bake for an additional fifteen to twenty minutes until golden and bubbling.

10. Allow the lasagna to rest for ten to fifteen minutes before slicing and serving.