Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper

Slice zucchini lengthwise into thin strips about 1/4 inch thick

Arrange zucchini slices on the baking sheet in a single layer

Brush both sides with olive oil and sprinkle lightly with salt

Roast zucchini for 15–20 minutes until tender and slightly dried

Remove from oven and pat slices dry with paper towels to remove excess moisture

In a skillet over medium heat, sauté minced garlic for 30–60 seconds

Add ground beef and cook until browned, breaking it apart evenly

Stir in marinara sauce, Italian seasoning, paprika, salt, and pepper

Simmer for 5–7 minutes until the sauce thickens slightly

In a bowl, combine ricotta cheese, parmesan cheese, and egg

Mix until smooth and creamy

Reduce oven temperature to 375°F (190°C)

Spread a thin layer of meat sauce on the bottom of the baking dish

Add a layer of zucchini slices, overlapping slightly

Spread half of the ricotta mixture over the zucchini

Add a layer of meat sauce followed by a sprinkle of mozzarella cheese

Repeat layering: zucchini, ricotta mixture, meat sauce, and mozzarella

Finish with a final layer of mozzarella cheese on top

Cover with foil and bake for 25 minutes

Remove foil and bake another 10 minutes until cheese is bubbly and golden

Let the lasagna rest for 10–15 minutes before slicing

Garnish with fresh basil if desired

Slice into portions and serve warm