Line large baking sheet with double layer of paper towels. Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery zucchini lasagna.
In the meanwhile, preheat large skillet on medium-high heat, swirl oil to coat and add turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring. Add 1 tsp oregano, basil, garlic powder, salt and pepper; cook for 30 seconds, stirring. Add tomato sauce and maple syrup; stir, bring to a boil and simmer on low for 5 minutes. Transfer to a medium bowl and set aside.
Return skillet to medium heat, add spinach in batches as it starts to wilt, stirring in between. Transfer to a bowl and let cool.
In a medium bowl, add cottage cheese, egg and 1/2 tsp oregano. Puree with an immersion blender until smooth. Set aside.
Pat dry each zucchini layer with paper towels transferring to another dish. You want to absorb moisture between each zucchini layer as much as possible. Using your hands squeeze as much liquid as possible from spinach and set side.
Preheat oven to 375 degrees F. Now it’s finally time to assemble zucchini lasagna. In 9″ x 13″ baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa. Place sliced zucchini overlapping a bit to create a single layer. Spread 1/3 of tomato meat sauce, then 1/3 of cottage cheese, sprinkled with 1/4 of mozzarella and 1/3 of spinach. Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of meat sauce, then sprinkled with remaining mozzarella and all of Parmesan cheese.
Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot.
Store: Refrigerate in an airtight glass container for up to 5 days.
Make Ahead: Assemble and refrigerate tightly covered for up to 24 hours, then bake.