Step 1: Prepare the Zucchini

1. Slice zucchini into 1/8-inch thick pieces using a mandoline or sharp knife.
2. Lay slices flat on a clean kitchen towel and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
3. Pat dry with another towel to prevent watery lasagna.

Step 2: Cook the Sausage and Vegetables

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add chicken sausage and cook until browned, about 5 minutes.
3. Stir in red bell pepper, oregano, thyme, red pepper flakes, salt, and black pepper.
4. Pour in marinara sauce, stir to combine, and remove from heat.

Step 3: Prepare the Ricotta Mixture

1. In a medium bowl, mix ricotta cheese, shredded provolone, and egg until smooth. Set aside.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread ½ cup marinara mixture on the bottom of the dish.
3. Layer zucchini slices to cover the bottom.
4. Add ½ cup ricotta mixture, spreading evenly.
5. Sprinkle ½ cup shredded mozzarella cheese.
6. Repeat layers (zucchini, ricotta, marinara, mozzarella) until ingredients are used, ending with mozzarella on top.

Step 5: Bake the Lasagna

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake uncovered for another 30 minutes, until cheese is bubbly and golden brown.

Step 6: Prepare the Breadcrumb Topping

1. Heat 1 tablespoon olive oil in a skillet over medium heat.
2. Add Panko breadcrumbs and fresh oregano. Cook for 4 minutes, stirring, until golden.
3. Season with a pinch of salt.

Step 7: Garnish and Serve

1. Let the lasagna rest for 10–15 minutes.
2. Sprinkle toasted breadcrumbs and fresh basil leaves on top. Serve warm.