1(24-ounce) can prepared marinara-style pasta sauce(I like DeLallo or Rao's)
1(16-ounce) container low-fat cottage cheese or part skim ricotta cheese
1(10-ounce) package frozen chopped spinachthawed with excess water squeezed out
1/2cupfinely grated Parmesandivided
1cupshredded part-skim mozzarella cheeseor a blend of mozzarella and provolone
1/4cupthinly sliced fresh basil
Cook the zucchini: Trim off the ends of the zucchini (no need to peel). Slice lengthwise into 1/4-inch-thick planks (a mandolin is the best way to do this). You should have about 6 to 8 slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat the slices evenly.
GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the zucchini until cooked and lightly brown, about 2 to 3 minutes per side. BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they are not touching. (Do not line the baking sheet pans with parchment, as the paper will burn.) Broil the first sheet pan for 5 to 8 minutes, or until the zucchini slices are lightly browned. Repeat with the second sheet pan. Once the zucchini is broiled or grilled, let cool slightly, then gently pat dry to remove excess moisture. Turn the oven to 350 degrees F.
In a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the beef, 1/2 teaspoon kosher salt, and oregano. Cook, breaking apart the meat, until it is browned and cooked through, about 5 to 7 minutes. Stir in the garlic and let cook 30 seconds.
Remove the pan from the heat. Add the pasta sauce and stir to combine.
In a large bowl, combine the cottage cheese, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing well.
Stir in the spinach, using a fork to break it up and distribute it as evenly with the cottage cheese mixture as possible.
Coat a 9x13-inch casserole dish with nonstick spray. Spread half of the sauce onto the bottom of the dish in an even layer. Arrange half of the zucchini slices over the top, overlapping them slightly as needed.
Top the zucchini slices with all of the cheese mixture.
Top with the remaining zucchini, then the remaining sauce.
Sprinkle evenly with the mozzarella and remaining 1/4 cup Parmesan. Bake the zucchini lasagna for 20 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh basil. Let rest 5 to 10 minutes, then serve.
TO STORE: Refrigerate lasagna in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.