Arrange zucchini slices on a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture.

Heat olive oil in a pan.

Add chopped onion and minced garlic to the pan and sauté until the onion is translucent.

Add pasta sauce to the pan and stir for 3 minutes.

Incorporate the crumbled paneer (cottage cheese), salt, black pepper, oregano, and basil into the sauce. Cook for 2 minutes.

Rinse the salt off the zucchini slices and squeeze out excess water.

Heat olive oil in another skillet.

Add zucchini slices to the skillet and cook until browned on both sides.

Preheat oven to 425°F (220°C).

In an oven-safe dish, spread a layer of cooked pasta sauce on the bottom.

Layer zucchini slices over the sauce.

Spread more pasta sauce over the zucchini.

Sprinkle mozzarella cheese over the sauce.

Repeat the layering process 3 times.

Bake the lasagna for 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with chopped basil and serve hot.