Preheat your oven to 375°F (190°C). Slice the zucchini thinly using a mandoline, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 more minute. Add ground turkey or beef and brown for 7-10 minutes. Drain excess fat.

Add crushed tomatoes, tomato paste, and tomato sauce to the skillet. Sprinkle in fresh basil, parsley, and dried oregano, then season with salt and pepper. Simmer for 20 minutes until thickened.

In a bowl, combine ricotta cheese (or cottage cheese) with the egg, mixing until smooth. Set aside for layering.

In a baking dish, ladle a layer of meat sauce, then zucchini slices, dollops of cheese mixture, and a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with sauce and a generous layer of mozzarella.

Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 20 minutes until cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing to allow layers to set. Serve and enjoy!