1. Prepare the zucchini:
   • Trim the ends of the zucchinis and cut in half if large.
   • Use a mandolin slicer to create 1/4-inch thick strips.
   • Arrange on a baking sheet, spray with cooking spray or brush with olive oil, and season with salt and pepper.
   • Grill the zucchini slices for 2 minutes per side. Transfer to a platter and let cool.
2. Make the meat sauce:
   • In a large pot or skillet, heat olive oil over medium-high heat.
   • Add ground beef and brown for about 5 minutes, breaking it up with a spatula.
   • Drain excess fat if needed.
   • Add chopped onions and sauté for 5 more minutes until softened.
   • Stir in minced garlic and sauté for 1 minute.
   • Add pasta sauce, half of the chopped basil, salt, and black pepper. Simmer for 10 minutes.
3. Create the cheese sauce:
   • In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, shredded Parmesan cheese, chopped basil, and egg.
   • Season with salt and stir until well blended.
4. Assemble the lasagna:
   • Preheat the oven to 375°F (190°C).
   • Spread 1/2 cup of meat sauce in the bottom of a 9×13 casserole dish.
   • Layer zucchini slices on top.
   • Spread 1/3 of the meat sauce over the zucchini.
   • Sprinkle with 1 cup of shredded mozzarella cheese.
   • Spoon half of the cheese sauce over the cheese layer.
   • Repeat the layering process, ending with a layer of zucchini.
5. Bake the lasagna:
   • Cover the casserole dish with foil and bake for 40-45 minutes.
   • Remove the foil and broil for 3-4 minutes until the cheese is golden and bubbly.
   • Let the lasagna rest for 15 minutes before slicing.

Serve the zucchini lasagna garnished with fresh basil. Enjoy the saucy, cheesy, and satisfying flavors!