Prepare the Zucchini:

1. • Preheat the oven to 375°F (190°C).
   • Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay the zucchini strips flat on paper towels or a clean kitchen towel, and sprinkle with salt to help draw out excess moisture. Let them sit for 10-15 minutes, then blot with additional towels to remove any water.
2. Make the Tomato Sauce:
   • Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute.
   • Add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine, then season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, stirring occasionally.
3. Make the Filling:
   • In a bowl, combine the ricotta cheese, egg, fresh basil (or dried basil), shredded mozzarella, grated Parmesan, and a pinch of salt and pepper. Stir until well combined.
4. Assemble the Lasagna:
   • Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Place a layer of zucchini strips on top, followed by a layer of the ricotta mixture, and then a layer of tomato sauce. Repeat the process until you’ve used all of the zucchini, ricotta mixture, and sauce (you should have about 3 layers of zucchini).
   • Finish with a final layer of zucchini, a generous amount of tomato sauce, and sprinkle the shredded mozzarella on top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
6. Serve:
   • Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired, and slice into squares. Serve and enjoy!