How to Make It
Preheat oven to 375°F.
Heat a large nonstick skillet over medium-high. Add ground beef, zucchini, and garlic; cook 6 to 8 minutes or until beef is browned and zucchini is tender, stirring to crumble beef.
Combine marinara and paprika in a bowl. Combine basil, half of Parmigiano-Reggiano, ricotta, and egg in another bowl.
Spoon about 1/2 cup sauce in bottom of a glass 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles in dish (it’s OK if they don’t completely cover the bottom). Top noodles with half of beef mixture, a scant 1 cup sauce, and 1/2 cup mozzarella. Arrange 4 noodles in dish; top evenly with ricotta mixture and a scant 1 cup sauce. Arrange 4 noodles in dish; top with remaining half of beef mixture, a scant 1 cup sauce, 1/2 cup mozzarella, and remaining 4 noodles. Top noodles evenly with remaining sauce, 1 cup mozzarella, and remaining half of Parmigiano-Reggiano.
Cover pan with foil coated with cooking spray. Bake at 375°F for 45 minutes. Uncover pan and broil on HIGH until cheese is lightly browned, about 2 minutes. Let stand at least 10 minutes before serving. Garnish with additional basil, if desired.