1. Prepare the Zucchini
   Slice the zucchini lengthwise into thin strips, about 1/8 inch thick, to replace the lasagna noodles. If time allows, 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.
2. Cook the Aromatics
   Heat a large skillet over medium heat and add the olive oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Cook the Turkey
   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 into small pieces as it cooks.
4. Make the Sauce
   Once the turkey is cooked through, pour in the jar of pasta sauce. Bring the mixture to a boil, stir to combine, and let it simmer for 10-15 minutes. Taste and adjust seasoning if needed.
5. Assemble the Lasagna
   Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, 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 shredded mozzarella. Repeat the layers of turkey mixture, zucchini, and mozzarella two more times, finishing with a small layer of turkey sauce and a sprinkle of mozzarella on top.
6. Bake the Lasagna
   Cover the dish with aluminum foil and bake in the preheated oven for 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.
7. Rest and Serve
   Let the lasagna rest for about 10 minutes before slicing. This helps it set and makes it easier to serve.

Enjoy your delicious and healthy zucchini turkey lasagna!