Preheat the oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips and sprinkle with salt. Let sit for 10 minutes to draw out moisture, then pat dry.

In a frying pan, cook the ground beef over medium heat until browned. Add onion, garlic, and bell pepper; sauté until soft. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and basil. Mix well.

In a baking dish, spread a layer of meat sauce, followed by a layer of zucchini slices, then a layer of the cheese mixture. Repeat layers, finishing with meat sauce and remaining mozzarella on top.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Let the lasagna cool for 10 minutes before slicing. Serve warm.