Preheat oven to 325 F. Grease a 9 x 13 baking dish.

Slice zucchini lengthwise into thin strips. Place in a colander and sprinkle with salt.

In a large skillet, add the avocado oil and heat over medium heat. Add the onion and garlic cook, stirring 2 minutes. Add the ground beef and cook, stirring until meat is no longer pink.

Stir in tomato sauce and herbs. Add a little water if sauce is thick. Simmer sauce for 15 minutes, stirring.

Meanwhile, in a medium bowl, whisk together the ricotta, egg and parsley.

To assemble the lasagna, spread 1/3 of the meat sauce into prepared pan. Then layer zucchini slices, ricotta mixture and mozarella. Repeat.

Spread Parmesan cheese over the top and cover with foil or a glass lid.

Transfer to oven and bake for 45 minutes. Remove foil or lid, increase heat to 375 F and bake an additional 10-15 minutes to golden.

Let stand for 5 minutes, then slice and serve.