Cook ground beef (pan sauté with butter in a skillet), adding any spices/salt/pepper that you desire. Consider not cooking all the way since it will finish cooking in lasagna.
Tomato Sauce: heat sauce in pan, adding any additional spices, garlic, and/or oil (to your desired taste). If using whole canned tomatoes, cook until they’ve cooked down into a sauce.
Tahini/Miso Dressing: add all ingredients to a blender/food processor or just mix by hand, adding water in at the end (to desired consistency). Make sure miso paste is thoroughly blended in.
Preheat oven to 350 degrees.
In a 9×13 inch glass baking dish, layer cut slices of raw zucchini on bottom — a single layer.
Then spoon in/layer some tomato sauce, thinly covering the zucchini layer (do not use all sauce).
Next, add the cooked ground beef (a thin layer, saving remainder).
Then pour tahini/miso dressing over beef layer.
Repeat layering again, starting with zucchini, then tomato sauce, followed by beef,
and another layer of tahini/miso dressing.
Finish with a layer of zucchini.
Top with shredded/grated cheese.
Cover dish with foil and bake in oven at 350 degrees for about 25 minutes.
Remove foil and finish baking for another 20 minutes.