Instructions

1. Place zucchini slices on a clean kitchen towel or paper towels; sprinkle with ¾ tsp salt. Let stand 10 minutes.
2. Cook garlic and beef in hot oil in a large skillet over medium-high heat 5 minutes until browned and crumbly; drain any excess liquid. Reduce heat to medium; add pasta sauce. Cook 2 minutes.
3. Preheat oven to 400°F. Whisk egg in a medium bowl. Add ricotta, seasoning, ⅛ tsp salt, and pepper; mix well.
4. Pat zucchini slices with a dry paper towel to remove excess moisture and salt.
5. Coat an 8-inch or 2-quart baking dish lightly with cooking spray. Spread one-third of meat sauce in bottom of dish.
6. Layer half of zucchini over meat sauce in dish. Top with half of ricotta mixture, ¼ cup mozzarella, and one-third of meat sauce. Repeat procedure with remaining zucchini and ricotta, ¼ cup mozzarella, and remaining meat sauce.
7. Combine ½ cup mozzarella and Parmesan; sprinkle on lasagna. Bake 40 to 45 minutes or until lightly browned and bubbly. Let stand 10 minutes.