Make the zucchini: Using a mandoline or sharp knife, slice zucchinis into very thin strips. Season the zucchini with a light sprinkling of salt, and allow to stand for 10 minutes to draw out excess liquid. Pat dry with a paper towel.
Cook the meat: In a skillet, heat olive oil, sauté garlic, then add ground beef. Cook until browned. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
Make the cheese filling: In a medium bowl, mix together ricotta, egg, and half of the parmesan. Mix until smooth.
Layer the lasagna: In the baking dish, spread a thin layer of meat sauce, add zucchini slices, then cheese mixture. Repeat layers until all ingredients are used. Top with mozzarella and remaining parmesan.
Bake: Cover with aluminum foil and bake at 375°F (190°C) 30 minutes. Uncover, and bake 15 more minutes until golden and bubbly.
Let it rest: Allow the lasagna to rest 10 minutes before cutting.
