Lay zucchini slices on paper towels and sprinkle with salt. Zucchini will start to "sweat" and form water droplets on top. Set aside.
Meanwhile, in a large pan, saute the ground turkey in 2 tsp of olive oil until brown. Add pasta sauce and let simmer, stirring occasionally, until pasta sauce has reduced and is no longer watery. About 5 minutes.
In a small bowl, mix together ricotta and nutmeg, then set aside. Pat down zucchini to absorb as much of the water as possible.
To assemble the lasagna, start by spreading a layer of sauce across the bottom of the baking dish. Next lay on one or two layers of zucchini slices then spread on a layer of the ricotta and sprinkle the mozzarella cheese on top. Repeat steps with sauce, zucchini and cheeses. Finish off the lasagna with a layer of sauce and a sprinkle of the remaining mozzarella cheese and the Parmesan.
Bake for 15 to 20 minutes if using individual loaf pans, or 30 minutes if using a casserole dish.
Remove from oven and let cool for 10 minutes before serving.