Melt the butter in the vegetable oil in a pan set on medium heat until the butter begins to foam. Then add in the diced onion and cook until the onion becomes translucent.

Add in the garlic, ginger and cumin seeds and cook until the onion begins to brown. Add in the cinnamon stick, diced tomatoes, diced chili and season to taste with salt. Cook until the chilies become soft, about 7-10 mins.

Stir together the Greek yogurt, lemon juice, turmeric, Garam Masala and cumin powder. Stir it into the pot once the chilies have softened. Cook for an additional 5 minutes, stirring frequently.

Add in the chicken stock and bring the mixture to a boil. Then, turn the heat down to medium/low and simmer the sauce until it just begins to thicken, about 20 minutes.

Preheat your oven to 375°F and spray two cooking sheets with cooking spray.

Slice the zucchini using a mandolin so that they are about 1/8 inch thick. Place them flat on the two cooking sheets and divide the salt among each tray, sprinkling the zucchini noodles evenly.

Bake until just lightly golden brown, to get the moisture out. This takes about 15-25 minutes. Set aside.

Once the sauce has simmered, add in the fat-free half and half and the tomato paste, stirring well until everything is well mixed. Simmer and additional 10 minutes.

While the sauce finished, Heat the remaining 2 tablespoon of olive oil in a large pan on medium/high heat. Add in the garlic, ground turkey, salt and pepper and cook until the turkey begins to brown. Drain out an excess fat and set aside.

Spray a 9x13 inch baking dish with cooking spray and layer half of the cooked zucchini noodles on the bottom. Then, gently spread half of the sauce on the noodles, followed by half the ground turkey. Following that, sprinkle half the grated cheese and then all of the cilantro on top. Repeat for one more layer so that you finish with grated cheese.

Cover the lasagna with tinfoil and bake until the cheese is melted and bubble, about 45 minutes.

Garnish with additional fresh cilantro and serve.