Preheat your oven to 180°C (350°F) and prepare a baking dish by lightly greasing it to prevent sticking and ensure easy serving later.

Slice the zucchini lengthwise into thin, even strips, sprinkle them lightly with salt, and let them rest for about 10 minutes to draw out excess moisture, then pat them dry thoroughly with a paper towel.

Heat olive oil in a skillet over medium heat, add chopped onion and minced garlic, and sauté until soft and fragrant, then add the ground meat and cook until fully browned and cooked through.

Stir in the tomato sauce, diced tomatoes, oregano, paprika, salt, and pepper, then let the mixture simmer for about 10 minutes to allow the flavors to develop and blend together.

In a separate bowl, mix cream cheese, heavy cream, olive oil, and dried herbs until smooth and creamy to create the herb cheese drizzle.

Begin assembling the lasagna by layering zucchini slices at the bottom of the baking dish, followed by a layer of meat sauce, then small portions of ricotta cheese and a sprinkle of mozzarella, repeating the layers until all ingredients are used.

Finish with a generous layer of mozzarella cheese on top, then place the dish in the oven and bake for 30–35 minutes until the cheese is melted, bubbly, and lightly golden.

Remove from the oven and allow it to rest for 10 minutes before slicing, then drizzle the prepared herb cheese mixture over the top just before serving for added flavor and creaminess.