Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.

Slice zucchinis lengthwise into even strips. Lay on paper towels, sprinkle both sides lightly with salt, and let sit for 10 minutes. Pat dry to remove moisture.

Optional: Arrange zucchini in a single layer on a baking sheet and roast at 425°F for 8–10 minutes to pull out more water. Cool.

In a large skillet over medium-high heat, brown the minced beef. Break it up and cook until no pink remains. Drain excess fat if necessary.

Add the 24 oz pasta sauce to the browned beef. Simmer for 5–10 minutes to thicken. Taste and season with salt and pepper.

In a bowl, mix ricotta, egg, half the Parmesan, chopped parsley and basil, and a pinch of salt and pepper until combined.

Spread a thin layer of meat sauce on the bottom of the baking dish. Layer zucchini strips to cover. Dollop half the ricotta mixture, spread gently, then sprinkle some mozzarella and meat sauce. Repeat layers, finishing with mozzarella and remaining Parmesan on top.

Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.

Let the lasagna rest for 10–15 minutes before slicing to set and avoid a watery slice.