Dice the onion finely and mince the garlic.

Mix the ricotta filling by combining ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and salt until smooth.

Prepare the noodles by boiling them al dente, then lay them flat.

Heat a skillet over medium-high heat and add olive oil if necessary.

Brown the ground turkey for 7-8 minutes, breaking it up as it cooks.

Add diced onions and cook until soft, about 5 minutes.

Add minced garlic and cook for 30 seconds.

Stir in crushed tomatoes, tomato sauce, and tomato paste.

Mix in dried herbs and let the sauce simmer on low heat for 20 minutes.

Boil the lasagna noodles in salted water according to package directions, usually 8-10 minutes.

Drain the noodles without rinsing and lay flat with a drizzle of olive oil.

In a 9x13 inch baking dish, spread about one cup of meat sauce.

Layer four noodles, followed by half the ricotta filling, then a third of the remaining meat sauce and a sprinkle of mozzarella.

Repeat the layering process, finishing with meat sauce and the remaining cheeses.

Preheat oven to 375°F and cover the lasagna with aluminum foil.

Bake covered for 25 minutes, then remove the foil and bake another 20 minutes until bubbly.

Let the lasagna rest for at least 15 minutes before slicing.

Slice and serve with fresh basil and additional Parmesan if desired.