1. Prepare the Zucchini: Lay the zucchini slices on paper towels, sprinkle them with salt, and let them sit for 15 minutes to draw out excess moisture.

2. Make the Turkey Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 5 minutes. Add the ground turkey and cook until browned. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer the sauce for 15 minutes.

3. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, egg, shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix until well combined.

4. Assemble the Lasagna: Preheat your oven to 375°F. In a 9×13-inch baking dish, spread a thin layer of the turkey sauce on the bottom. Arrange a layer of zucchini slices over the sauce, then top with a layer of the cheese mixture. Repeat these layers, ending with a final layer of turkey sauce on top.

5. Bake to Perfection: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.

6. Serve and Enjoy: Allow the lasagna to rest for 10 minutes before slicing and serving.