Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. These will replace the lasagna noodles.

If you have time, sprinkle the zucchini slices lightly with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.Heat a large skillet over medium heat and add the olive oil.

Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook for another minute or so until fragrant.

Add the ground turkey to the skillet. Season with salt and pepper to taste. Cook until the turkey is fully browned and no longer pink, breaking it up into small pieces as it cooks.

Once the turkey is cooked through, pour in the jar of tomato sauce. Bring to a boil, stir to combine, and let the mixture simmer for 10 to 15 minutes. Taste and adjust seasoning if needed.In a baking dish (9×13 inches works well), spread a thin layer of the turkey-tomato sauce mixture on the bottom.

Place a layer of zucchini slices over the sauce, overlapping slightly to cover the entire surface. Add a layer of the shredded mozzarella.

Add another layer of the turkey mixture, top with zucchini again, and add another layer of mozzarella.

Repeat this one more time so you have a total of 3 layers of each. Finish with a small layer of turkey sauce and sprinkle the last of the mozzarella on top.Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.Let the lasagna rest for about 10 minutes before cutting into it. This helps it set and makes it easier to slice.