Prepare the Zucchini:

• Preheat the oven to 375°F (190°C).
• Slice the zucchini lengthwise into thin strips, approximately 1/8-inch thick. A mandoline slicer works well for this.
• Lay the zucchini slices on a baking sheet lined with parchment paper. Sprinkle with 1/4 teaspoon salt and let them sit for 10 minutes to draw out excess moisture.
• After 10 minutes, blot the zucchini slices with a paper towel to remove the released moisture.
• Bake the zucchini slices in the preheated oven for 10 minutes to further reduce moisture. Remove from the oven and set aside.

Prepare the Turkey Sauce:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the finely chopped onion and sauté for about 2-3 minutes until translucent.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the ground turkey to the skillet, breaking it apart with a spoon. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Cook until the turkey is no longer pink, approximately 5-7 minutes.
• Pour in the marinara sauce and stir to combine. Let the mixture simmer for 5 minutes to allow the flavors to meld.
• Remove from heat and stir in 1/4 cup of chopped fresh basil.

Prepare the Cheese Mixture:

• In a medium bowl, combine the cottage cheese, large egg, 1/2 cup grated Parmesan cheese, 1 teaspoon dried parsley, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Mix until well combined.

Assemble the Lasagna:

• In a 9×13-inch baking dish, spread 1 cup of the turkey sauce on the bottom.
• Place a layer of zucchini slices over the sauce, slightly overlapping if necessary.
• Spread half of the cheese mixture over the zucchini layer.
• Sprinkle 3/4 cup of shredded mozzarella cheese over the cheese mixture.
• Repeat the layers: add 1 cup of turkey sauce, a layer of zucchini slices, the remaining cheese mixture, and 3/4 cup of shredded mozzarella cheese.
• For the final layer, spread the remaining turkey sauce over the top, sprinkle with the remaining 1/4 cup of shredded mozzarella cheese, and 2 tablespoons of grated Parmesan cheese.

Bake the Lasagna:

• Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
• Once done, remove the lasagna from the oven and let it rest for 10 minutes before slicing.

Serve:

• Garnish with the remaining 1/4 cup of fresh chopped basil.
• Slice and serve warm.