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.

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.

In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.

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.

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.

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

Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.