Directions:

Preheat your oven to 350 and line 2 large baking sheets with parchment paper.

Cut the ends off the zucchini, then use a mandolin slicer or sharp knife to cut them into thin strips, about a 1/8" thick.

You should get about 14 to 15 slices from each large zucchini or about 30 in total. (Or use 3 medium zucchini to get 30 slices.)

Lay zucchini slices into a single layer on the prepared baking sheets and sprinkle them lightly with salt.

Put pans in the oven to cook for 10 minutes, this removes excess moisture from the zucchini, so your lasagna won't be too watery.

When the timer goes off, set the zucchini aside to cool briefly.

Meanwhile, add olive oil to a skillet over medium-high heat and saute the garlic for 1 minute, just until it smells fragrant.

Add ground beef and a 1/2 teaspoon of salt, and stir, breaking up the meat and cook until browned, for 5 to 8 minutes.

Drain any grease from the pan then set save a ½ cup of sauce to use in the lasagna pan, then add the rest of the sauce into the ground beef.

Set the meat aside until you're ready to assemble.

Put ricotta to a bowl, and add egg, oregano, and a ¼ teaspoon of salt, then set aside.

To assemble the lasagna, spread the reserved ½ cup of marinara sauce over the bottom of a 9" x 13" baking dish.

Add a layer of zucchini noodles across the bottom of the pan, using about 10 slices. It's okay if they don't overlap.

Add half of the ricotta mixture to the top of the zucchini noodles, and gently spread it out.

Then top that with half of the meat sauce, spreading it out, and add 1 cup of shredded mozzarella cheese.

Repeat the layers then to finish with a final layer of zucchini noodles, and sprinkle a little more mozarella cheese on top.

Bake the lasagna for 30 minutes at 350, or until the center of the lasagna reaches 160, to make sure the egg is cooked through.

For a golden top, turn on the oven's broiler and let the cheese bubble for 2 to 3 minutes and check so the top doesn't burn.

Then remove the lasagna from the oven and let it cool for at least 10 minutes before slicing and serving. Enjoy!