Bring a large pot of water to a rapid boil. Boil lasagne sheets 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay lasagne sheets flat and remove excess water with a paper towel.
In a frypan, brown the beef mince over medium-high heat. Add onion, salt, pepper and Italian seasoning. Cook until there is no remaining pink colour in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the pasta sauce and the seasoned beef mince. Mix until well blended. Meanwhile, preheat oven to 190 degrees C.
Add a thin layer of pasta sauce in the bottom of a 20x30cm baking dish. Add a layer of lasagne sheets lengthways and a few sheets in the opposite direction. Pour in a generous layer of ricotta mixture on top of lasagne sheets. Top ricotta layer with several basil leaves. Add another layer of lasagne sheets lengthways. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of lasagne sheets lengthways. Top the lasagne sheets with the remaining pasta sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If mozzarella cheese becomes too browned, loosely cover with a piece of foil.