1-Start by preheating your oven to 400°F (200°C) and slicing the zucchini lengthwise into thin slices for that perfect noodle substitute.

2-Next, brown the 2 pounds of ground beef in a large pan over medium-high heat, breaking it up as it cooks, then stir in the 24 ounces of pasta sauce and remove from heat.

3-In a separate bowl, mix the 15 ounces of ricotta cheese with 1 cup shredded Parmesan cheese, 1 egg, and salt and pepper to taste for a creamy layer.

4-Now, assemble in a 9×13-inch casserole dish by spreading ½ cup of the pasta sauce on the bottom.

5-Layer on the zucchini slices, followed by half of the ground beef mixture, half of the ricotta blend, and a sprinkle of 1 ½ cups mozzarella cheese, along with the chopped parsley and basil.

6-Repeat the layers once more, finishing with a final layer of zucchini, more herbs, and mozzarella.

7-Bake for 40 to 45 minutes, then broil briefly until the top turns golden.

8-Let it rest before serving, and garnish with whole basil leaves for a fresh touch it’s an easy zucchini lasagna ready in about 1 hour and 20 minutes .