Preheat the oven to 400 degrees. Slice the zucchini very thinly, lightly salt it, and let the slices sit for about 15 minutes on either paper towels or in a colander.

In a large cast iron skillet, brown the ground beef. I like to season mine with 1/2 teaspoon of salt while cooking.

In another skillet, add butter, diced onion, and sliced mushrooms, sautéing until soft.

Shred the mozzarella cheese and set aside.

Grate the parmesan cheese. Combine grated parmesan cheese, cottage cheese, eggs, and remaining salt.

Combine cooked onions and mushrooms, browned ground beef, and pasta sauce.

Assemble the lasagna in a 9x13 baking dish with a layer of meat sauce, sliced zucchini, more meat sauce, half of the cheese mixture, and half the shredded cheese. Repeat these layers.

Bake for about 30 minutes or until bubbly and cooked through. Sprinkle with chopped basil leaves, then serve.