Slice zucchini lengthwise into thin strips 1/8" to 1/4" thick. I usually use a mandolin slicer to do this so they are all fairly evenly sliced. Sprinkle zucchini strips lightly with salt and let drain in strainer for about 30 minutes while preparing the sauce (This is an optional step. I've made it without draining the zucchini and it's still very good, just more runny). When finished draining, dry off zucchini strips with paper towels until no or little moisture is left.

Brown meat in large saucepan. Drain and discard grease. Add sauce ingredients and let simmer until done according to the recipe or if using bottled spaghetti sauce just heat until warm. 

While sauce is heating, combine ricotta cheese, black pepper, salt, parsley and Parmesan cheese in medium bowl and mix until combined. Set aside. Preheat oven to 350 F.

When ready to assemble lasagna, add about ⅓ - ½ cup sauce to lightly cover the bottom of a 9x13" baking pan. Lay out the zucchini strips without overlapping to cover the pan. Then add a ⅓ of the remaining sauce and then layer the entire ricotta cheese mixture on top in one thick layer. Lay out another layer of zucchini strips on top of the ricotta cheese mixture and press down lightly. Then add ½ of the remaining sauce and sprinkle with grated jack or mozzarella cheese. Lay out the rest of the zucchini strips and then add the remainder of the sauce and grated cheese. Sprinkle grated Parmesan cheese on the very top.

Bake lasagna in preheat 350 F oven for 45 minutes or until bubbly and cheese is melted. Once cooked, let sit for 5-10 minutes before serving to set up slightly.