Slice the zucchinis lengthwise into thin strips and sprinkle with salt to draw out moisture. Let them sit for 15 minutes.

In a large skillet over medium heat, brown the ground beef or turkey. Add in the chopped onion and minced garlic, cooking until the meat is browned and the onions are translucent.

Pour in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir together and let it simmer for 5 minutes.

In a bowl, combine the ricotta cheese, egg, and a pinch of salt, mixing until smooth.

Preheat the oven to 375°F (190°C). In a baking dish, layer meat sauce, zucchini strips, ricotta mixture, and sprinkle mozzarella cheese. Repeat the layers, finishing with mozzarella on top.

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, until the cheese is bubbly and golden.

Let the lasagna cool for about 10 minutes before cutting. Garnish with fresh basil if desired.