First things first, slice those zucchinis. Lengthwise, about ¼ inch thick works best. Lay them on paper towels and sprinkle a bit of salt on each side. This helps to draw out excess moisture. Let them sit for about 15-20 minutes. This step is crucial to prevent a soggy lasagna.

While the zucchini is sweating out moisture, brown the lean ground beef in a large skillet over medium heat. Once cooked, drain excess fat. Add minced garlic and sauté for an additional minute. This not only infuses the meat with flavor but also gets your kitchen smelling divine.

In a bowl, combine the beaten egg, ricotta cheese, and half of the Parmigiano-Reggiano. Season with salt, pepper, and the Italian seasoning blend. This mixture provides a creamy element that contrasts with the hearty layers.

Grab a 9x13 inch baking dish. Start by spreading a thin layer of marinara sauce at the bottom. Layer zucchini slices over the sauce, covering as much as possible. Spoon half of the ricotta mixture over the zucchini, then add half of the ground beef, followed by a sprinkle of mozzarella cheese. Repeat this layering, finishing with zucchini as the top layer.

Spread the remaining marinara sauce over the final layer of zucchini, then sprinkle the remaining mozzarella and Parmigiano-Reggiano cheese on top. This cheesy crust will develop a beautiful golden-brown while baking.

Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil to prevent over-browning, and bake for about 30 minutes. Afterward, remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and slightly browned. Allow the lasagna to rest for about 10 minutes before slicing.