Heat your skillet over medium-high heat. Add a drizzle of olive oil and sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute. Toss in the ground turkey and cook until browned and no longer pink, breaking it up with your spoon as it cooks. This base is what sets this apart from a standard ground beef lasagna recipe.

Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix well, then add the crushed tomatoes. Let it simmer for about 5 minutes so the flavors start to marry.

Break your lasagna noodles into 2–3-inch pieces and gently nestle them into the sauce. Press them down so they're mostly submerged. Cover the pan with the lid and reduce heat to medium-low. Cook for 15–20 minutes, stirring occasionally to prevent sticking. Add a splash of water or broth if the sauce thickens too much before the noodles are fully cooked.

Once the noodles are tender, dollop spoonfuls of ricotta cheese on top and sprinkle with mozzarella and Parmesan. Cover again for 5 minutes, or until the cheese is melted and gooey. If you like a crispy cheese top, broil the skillet (if oven-safe) for 2–3 minutes.

Sprinkle chopped basil or parsley over the top and let the lasagna sit for 5 minutes before serving. This helps everything firm up a bit for easier scooping.