Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, and oregano, basil, parsley, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25 minutes. Season with salt and pepper to taste. Remove from heat to cool. In a medium bowl, combine egg white, ricotta, and Parmesan. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on.