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. This crucial step helps prevent a watery lasagna. Once the time is up, pat the zucchini slices dry with more paper towels.

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. Crumble in 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, stirring occasionally, to allow the flavors to meld.

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 the ingredients are well incorporated.

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 spread a layer of the cheese mixture on top. Repeat these layers, ending with a final layer of turkey sauce.

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

6. Let It Rest and Serve: Allow the zucchini lasagna with ground turkey to rest for 10 minutes before slicing and serving. This resting period helps the layers set and prevents the lasagna from becoming too messy when you scoop it out. Enjoy your healthy and delicious creation!