Start by preheating your oven to 180°C (350°F) so it reaches the correct temperature before baking. Lightly grease a baking dish with butter or oil, making sure to coat the bottom and sides well to prevent sticking and make serving easier later.

Wash the zucchini and trim off the ends, then slice it lengthwise into thin, even strips using a sharp knife or a vegetable peeler. Lay the slices on a plate or tray, sprinkle a little salt over them, and let them sit for about 10 minutes to draw out excess moisture. After that, gently pat them dry with paper towels—this step is very important to avoid watery lasagna.

Place a skillet over medium heat and add the ground beef. Cook it while breaking it apart with a spoon or spatula so it cooks evenly and doesn’t form large chunks. Continue cooking until it’s fully browned and no pink remains.

Once the beef is cooked, add the marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Stir everything well so the meat is fully coated in sauce, then let it simmer for 5–7 minutes. This helps deepen the flavor and slightly thickens the sauce.

In a separate bowl, add the ricotta cheese, egg, grated parmesan, and half of the shredded mozzarella. Mix everything together until it becomes smooth, creamy, and well combined with no lumps.

Take your prepared baking dish and spread a thin, even layer of the meat sauce across the bottom. This first layer prevents sticking and creates a flavorful base for the lasagna.

Place a layer of zucchini slices over the sauce, slightly overlapping them so the entire surface is covered. Try to keep the layer even so the lasagna holds its shape when sliced.

Spoon a portion of the cheese mixture over the zucchini layer and gently spread it out using a spatula or the back of a spoon, making sure it reaches the edges.

Continue layering by adding another layer of meat sauce, followed by zucchini slices, then cheese mixture. Repeat this process until all your ingredients are used, finishing with a final layer of meat sauce and a generous topping of the remaining mozzarella cheese.

Place the baking dish into the preheated oven and bake for 30–35 minutes. Keep an eye on it toward the end—the cheese on top should be fully melted, bubbling, and lightly golden.

Remove the lasagna from the oven and let it rest for at least 10–15 minutes before cutting. This resting time allows the layers to set properly and prevents it from falling apart when sliced.

Once slightly cooled, use a sharp knife to cut into portions. Serve warm and enjoy the layers of rich meat sauce, creamy cheese, and perfectly cooked zucchini in every bite.