Slice zucchini length-wise into long flat slices. Place them on a paper towel and sprinkle them with salt, then allow them to sit 10-15 minutes to draw out excess water.
You can either cook them from raw or you can roast or grill the zucchini, which removes even more water.
Make the Meat Sauce
Set a large skillet over medium heat and allow it to get hot. Add oil and swirl around pan.
Add onions and green pepper and sautee until softened (about three minutes).
Add garlic and meat and brown meat, while mixing in vegetables. Cook until meat is done all the way through
Add spaghetti sauce and stir. Drop the heat to low and cover the pan. Allow the sauce to simmer about 15 minutes. It should turn a darker shade of red.
Make the Ricotta Layer
In a mixing bowl, combine ricotta, cheese, pepper and egg and mix thoroughly.
Assemble the lasagna
in a 9 x 13 casserole dish, place 1/3 of your meat sauce mixture. Top with zucchini “noodles.” The spread a layer of the ricotta mixture on top of that.
Repeat that layer and then top the whole thing with the remaining 1/3 of the sauce.
Sprinkle cheese on top and Italian seasoning for garnish, if desired.
Bake at 350 for 40 minutes or until cheese is browned to your liking.