Add the olive oil to a large skillet and heat it. Add onion and cook until it is soft. Add garlic, ground beef and break the ground beef.
Stir bay leaves, cinnamon, oregano, pepper, hot sauce when the meat is no longer pink. After a couple of minutes, add crushed tomatoes, stir and simmer for 10 to 15 minutes.
Slice the zucchini about 1/8 of an inch.
Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat to end up with 3 layers of zucchini. Finally sprinkle Parmesan cheese over the top.
Bake until the lasagna is hot and bubbly, about 40 - 50 minutes. Cool it for about 10 to 15 minutes before slicing into it and serving.
Remember to get the water out of the zucchini, because zucchini is pretty watery