1.   Preheat the oven to 400 F or 200 C

2.   Into a mixing bowl, add the ricotta, ¾ of the grated parmesan, the egg, salt and pepper. Stir to combine thoroughly. Set aside

3.   To a 9 X 7 inch, or 23 X 18 cm, or about 3 L deep sided casserole dish, pour in about ½ cup of the Bolognese sauce and distribute over the bottom. Place the zucchini slices lengthwise in the casserole dish, placing the slices over the Bolognese sauce. As you lay down the zucchini, overlap each slice by half the width from one side to the opposite side

4.   Distribute half of the remaining Bolognese sauce evenly over the layer of zucchini. Spoon out and evenly distribute half of the ricotta mixture over the Bolognese. After removing the reserved portions, distribute half of the remaining mozzarella and sprinkle parmesan on top. Repeat with the next layer of zucchini, press down gently on the zucchini to even out the surface and then spread the Bolognese, ricotta, mozzarella and parmesan. Lay down the third layer of zucchini strips and, using the reserved mozzarella and parmesan, distribute the cheeses evenly over the top

5.   Place the casserole in the preheated oven and bake for 30 to 35 minutes. Broil for a couple of minutes to crisp the cheese on the surface

6.   Let cool a few minutes, cut and, if desired, garnish with fresh basil leaves. Enjoy!