Preheat oven to 400°F. Slice the top off 1 head garlic, drizzle with ½ Tbsp olive oil, wrap in foil, and roast for 30 minutes until soft.

Spray 2 baking sheets with cooking spray. Arrange 3 large zucchini (sliced lengthwise into ⅛-inch strips) in a single layer; sprinkle with salt and let sit 15 minutes to draw out moisture. Roast 6–7 minutes to dry further; set aside.

Heat the remaining ½ Tbsp olive oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion; cook 3–4 minutes. Stir in 1 lb ground turkey; cook until browned. Add 3 cloves garlic, minced, 1 can (28 oz) crushed tomatoes, 2 Tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried parsley, plus salt and pepper to taste. Simmer 10–12 minutes, stirring occasionally.

Squeeze the roasted garlic cloves into a bowl. Add 1½ cups ricotta, ¼ cup grated Parmesan (from the ½ cup, divided), 1 large egg, and salt & pepper. Mix until smooth.

Grease a 9×9-inch baking dish. Spread a thin layer of turkey sauce on the bottom. Add a layer of zucchini “noodles”, then spread ⅓ of the ricotta mixture over the zucchini. Repeat the layers 2 more times (sauce → zucchini → ricotta), ending with a final layer of zucchini on top.

Sprinkle with the remaining ¼ cup grated Parmesan and ½ cup shredded mozzarella. Bake at 400°F for 30–35 minutes, until bubbling and the cheese is melted.

Let the lasagna rest 5 minutes to set. Garnish with chopped fresh parsley, slice, and serve warm.