Grill the Zucchini Slices:

1. Slice the zucchini lengthwise into ¼ inch thick strips.

2. Lay the zucchini on a greased baking sheet with cooking spray. Spray the zucchini on top and sprinkle them with salt, pepper and garlic granules.

3. Grill the zucchini slices in batches for about 5 minutes on each side until golden and firm - not burnt.

4. When ready, spread them on kitchen towels to soak up more moisture.

Cook the Beef:

1. Heat a little olive oil in a pan. Add the beef, onions and garlic.

2. Cook, stirring until the beef is no longer raw.

3. Drain the liquid from the pan, then add the remaining ingredients and simmer for 30-45 minutes, the sauce should be thick. 

4. Turn off heat and set aside.

Prepare the Ricotta Layer:

1. In a medium bowl, mix together the ricotta, eggs, basil, salt and pepper.

Assemble:

1. Spray a 9x13-inch dish with cooking spray.

2. Cover the base of the dish with a layer of zucchini slices, placing in opposite direction, slightly overlapping.

3. Top with ½ of the ricotta mixture, ½ meat sauce, ¼ mozzarella.

4. Repeat with zucchini, ricotta, meat sauce and mozzarella ending with zucchini slices, mozzarella, parmesan and freshly ground pepper.

Bake Lasagna:

1. Preheat oven to 180C/350F.

2. Bake uncovered until the cheese is melted and golden, about 45 minutes.

3. Let the lasagna rest for 5 minutes before serving.

4. Enjoy!