Prepare zucchini layers: Slice the zucchini lengthwise into thin strips using a knife or mandoline. Lay them on paper towels, sprinkle lightly with salt, and let them sit for about 10–15 minutes to draw out excess moisture. Pat them dry well so your lasagna doesn’t become watery.

Cook the meat sauce: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add ground beef and Italian sausage, breaking them apart as they cook. Cook until browned and fully done, then drain excess fat if needed. Stir in marinara sauce, Italian seasoning, salt, and pepper. Let it simmer for 5–7 minutes to develop flavor.

Prepare cheese mixture: In a bowl, combine ricotta cheese, eggs, and half of the Parmesan cheese. Mix until smooth and well combined. This layer will give the lasagna a creamy texture and help hold everything together.

Assemble the lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of zucchini slices, slightly overlapping. Spread some ricotta mixture over the zucchini, then add more meat sauce and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with meat sauce and a generous topping of mozzarella and remaining Parmesan cheese.

Bake the lasagna: Place the dish in the oven and bake for 40–45 minutes, or until the cheese on top is melted, bubbly, and slightly golden. If it browns too quickly, loosely cover with foil during the last part of baking.

Rest and serve: Remove from the oven and let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes it easier to serve clean portions. Slice and serve warm for a rich, hearty keto meal.