Preheat the oven to 400°F. Grease a 9x13-inch baking dish and set aside. Place the zucchini slices on a parchment-lined baking sheet. Lightly salt and let sit for 5 to 10 minutes to allow excess moisture to release. Pat the zucchini dry with paper towels.

Place the pan in the oven and bake for 10 minutes. Remove from the oven and blot the zucchini again to absorb additional moisture. Reduce the oven temperature to 375°F.

While the zucchini is baking, make the sauce. In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté until tender, about 5 minutes. Add the ground turkey and cook, stirring and breaking apart the turkey with a wooden spoon, until browned, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the Italian seasoning, salt, and crushed pepper flakes. Pour in the marinara sauce and stir to combine. Let simmer 2-3 minutes.

In a medium bowl, combine the ricotta cheese, ¼ cup Parmesan cheese, egg, basil, and pepper.

Spread ½ cup of the sauce on the bottom of the greased baking dish. Top with a layer of zucchini slices. It's ok if they overlap a little bit. Layer half of the remaining sauce over the zucchini. Spread half of the ricotta mixture evenly on top. Sprinkle with ½ cup of mozzarella cheese.

Repeat layers again: zucchini, remaining sauce, remaining ricotta mixture, and finish with the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese.

Cover pan with foil and bake for 35 minutes. Remove foil and bake for an additional 10 to 15 minutes, or until cheese is golden brown and bubbling, and zucchini feels tender when pierced with a fork. Let the lasagna cool for 10 to 15 minutes to set up. Garnish with fresh basil. Serve.