Zucchini Lasagna

Preheat oven to 375ºF.

Slice zucchini lengthwise and season with salt. Place on a rimmed sheet pan for about 10 minutes. Set aside.

For the red sauce, heat olive oil in a pot. Add onion, bell pepper, minced garlic, dried oregano, and ground turkey. Season with salt and pepper. Cook for 3–5 minutes.

Add tomato sauce and let it simmer for about 10 minutes on low-medium heat. Adjust seasoning and set aside.

For the white sauce, heat heavy cream in a pot. Add minced garlic and parsley. Season with salt and pepper. Finish with Parmesan. Adjust seasoning and set aside.

Assemble the lasagna in a baking dish starting with a layer of zucchini slices. Top the layer of zucchini with some of the red sauce, followed by the white sauce. Repeat layers. Garnish the last layer with some of the white sauce, Parmesan cheese, and chopped parsley.

Place in the oven for about 45 minutes. Let rest a few minutes before serving.