Preheat the oven to 190°C (375°F).

Slice the zucchini into thin strips, resembling lasagna noodles, using a mandoline or sharp knife.

Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.

In a large skillet over medium heat, cook the ground turkey, onion, and garlic until the meat is browned and the onion is tender.

Add the crushed tomatoes, dried basil, oregano, salt, and pepper to the skillet. Simmer the sauce for 15 minutes until thickened.

In a bowl, mix ricotta cheese with the egg, half of the mozzarella, Parmesan, and some chopped basil. Season with salt and pepper.

Spread a thin layer of the meat sauce in the bottom of a baking dish.

Layer zucchini strips over the sauce, then spread a layer of the cheese mixture on top.

Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella cheese on top.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly.

Let the lasagna stand for 10 minutes before slicing. Garnish with fresh basil leaves before serving.