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Prepare the zucchini:
Slice the zucchini using a mandolin or vegetable peeler to ensure uniform thickness. For less liquid lasagna, salt the slices, leave to rest for 15 minutes, then dry with absorbent paper. You can also grill the slices for 1-2 minutes on each side to reduce moisture.
Brown the meat:
Heat a large sauté pan over medium-high heat. Add the ground beef, breaking it into small pieces. Cook until golden brown and no longer pink.
Prepare the meat sauce:
To the browned meat, add the pasta sauce (except the reserved 1/2 cup) and stir to combine. Remove from heat once combined.
Prepare the cheese mixture:
In a large bowl, combine the ricotta cheese, egg and a pinch of salt and pepper. Mix well. Add the grated parmesan to the ricotta mixture and mix again.
Assemble the lasagna:
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