Preheat the oven to 350°.

Using a mandolin or sharp knife, slice the zucchini into long thin "noodles" about 1/4" thick. Season the zucchini with salt on both sides and grill over high heat for 90 seconds on each side to cook the zucchini slightly and cook out some of the moisture. Remove zucchini from the grill and set aside for later. (I used a stovetop grill/griddle.)

Melt the butter in large and add the onions and garlic; cook for 5 minutes until the onion starts to soften slightly. Whisk in the flour until a thick paste forms, then whisk in the milk (or milk/cream). Bring to a boil and cook for 2 minutes until it thickens. Season to taste with salt and pepper. Add in a couple dashes of nutmeg. Remove pan from heat and whisk in 1 cup of the mozzarella cheese.

In a bowl, stir to combine the ricotta, parmesan, egg and remaining 2 cups of the mozzarella cheese. Season to taste with salt and pepper.

To assemble (she said she had 5 layers of each -- I did not and it might have been because my zucchini was cut 1/4") ladle 3/4 cup of the sauce into an 8 x 11 pan*, which should just cover the bottom of the pan. Add a single layer of zucchini noodles side-by-side, then spread 1 cup of the ricotta mixture evenly over the zucchini noodles. Sprinkle on a layer of chicken (about 3/4 cup), then add more sauce, and repeat until you have done 4 to 5 layers of everything. Finish the top with chicken, sauce, and an extra sprinkling of mozzarella cheese.

Bake the lasagna for 40 minutes, until it bubbles and the cheese on top has browned slightly. let the lasagna cool for 15 minutes after baking for a firmer texture. Garnish with basil and enjoy!