Follow these steps to make your Beef and Zucchini Lasagna Bake:

Prepare the Meat Sauce:

1. Heat Olive Oil: In a large skillet over medium heat, add olive oil.
2. Sauté Onion and Garlic: Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. Cook the Beef: Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks.
4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.

Prepare the Zucchini:

5. Slice Zucchini: Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips.
6. Remove Moisture: Lay the zucchini slices on paper towels, sprinkle with salt, and let them sit for about 10 minutes. Pat them dry to remove excess moisture.

Assemble the Lasagna:

7. Preheat Oven: Preheat your oven to 375°F (190°C).
8. Mix Ricotta and Egg: In a bowl, combine ricotta cheese and egg. Stir until smooth.
9. Layer the Ingredients: In a baking dish, spread a thin layer of meat sauce on the bottom. Follow with a layer of zucchini slices, a layer of the ricotta mixture, a sprinkle of mozzarella, and a spoonful of Parmesan. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.

Bake:

10. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove Foil and Continue Baking: Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Serve:

12. Rest and Serve: Let the lasagna cool for 5-10 minutes before slicing. This helps the layers set and makes serving easier. Enjoy your delicious, low-carb lasagna!