Preheat your oven to 400°F (200°C).

Grease a 9x13-inch baking dish and a baking sheet with a small amount of coconut oil.

Using a mandolin or sharp knife, slice the zucchinis lengthwise to make long "noodles." Aim for slices that are approximately 0.1 inches (3 mm) thick.

Place these slices on the greased baking sheet.

Bake the zucchini in the preheated oven until the slices have released much of their moisture but are not burnt or overcooked.

Remove them from the oven and set aside to cool.

Heat the 0.3 tbsp of coconut oil in a Dutch oven over medium heat until shimmering.

Add the chopped bell peppers, onion, and 0.5 tsp of sea salt.

Cover and cook until the vegetables are softened, approximately 5 to 7 minutes.

Stir in the minced garlic, chipotle chilies, chili powder, and 0.25 tsp of black pepper.

Cook until fragrant, about 30 seconds.

Stir in the 16 oz (454 g) of ground turkey.

Cook, breaking up the meat with a wooden spoon, until it is no longer pink, typically 5 to 8 minutes.

Gradually stir in the 16 fl oz (473 ml) of chicken broth and bring the mixture to a simmer.

Stir in the 15 oz (425 g) of spinach, the 9 oz (255 g) of poblano peppers, and the 14.5 oz (411 g) of diced tomatoes.

Simmer until the mixture is slightly thickened and the flavors have blended, about 10 minutes.

Remove the pot from the heat.

Stir in 4 tbsp of the fresh cilantro and the 2 tbsp of lime juice.

Season with additional sea salt and pepper to taste.

Spread one-third of the turkey mixture into the prepared baking dish.

Cover this layer with 0. 5 of the baked zucchini slices, overlapping them as needed.

Sprinkle with 1 oz (28 g) of the shredded cheese.

Repeat the layering process with 0. 5 of the remaining turkey filling, the remaining zucchini slices, and another 1 oz (28 g) of cheese.

Spread the final remaining filling over the top and sprinkle with the remaining 1 oz (28 g) of cheese.

Bake until the sauce is bubbling around the edges, approximately 10 minutes. Allow the lasagna to cool slightly, then sprinkle with the remaining 2 tbsp of cilantro before serving.

Don't Skip the Pre-Bake: This is the most critical step! Zucchini holds a massive amount of water. If you skip pre-baking the slices, that moisture will release into the lasagna, making it soupy rather than structured. For extra insurance, you can lightly salt the slices and let them sit on paper towels for 10 minutes before baking to draw out even more liquid.

Let It Rest: It is tempting to cut into the lasagna immediately, but letting it rest for 10 to 15 minutes after taking it out of the oven allows the juices to redistribute and the layers to "set." If you cut it too early, the layers may slide apart.

Adjust the Heat: Chipotle peppers in adobo sauce pack a smoky, spicy punch. If you are cooking for kids or prefer milder food, start with 0.5 tbsp of the chipotle and taste the sauce before adding the rest. You can always add more heat, but you can't take it out!

Broil for Color: Dairy-free cheeses (like the Coconut Milk Cheddar used here) don't always brown exactly like traditional dairy. If you want that golden, bubbly top, switch your oven to broil for the last 1 to 2 minutes of cooking. Watch it closely so it doesn't burn!

Meal Prep Friendly: This dish tastes even better the next day after the flavors have had time to meld. You can assemble the entire lasagna a day in advance and keep it in the fridge, then just pop it in the oven when you are ready for dinner.