In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add in the ground turkey and Italian sweet sausage, cooking until browned, stirring frequently for about 5-7 minutes. Toss in the diced yellow onion and minced garlic, continuing to sauté until the onion turns translucent, around another 3-4 minutes.

Mix in the marinara sauce and sprinkle in the dried oregano, stirring well to combine all ingredients. Lower the heat, cover, and let simmer for 15 minutes.

In a large pot, bring salted water to a boil and break the lasagna noodles into smaller pieces. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a medium bowl, combine ricotta cheese, grated Parmesan, a beaten egg, and chopped Italian parsley. Season with salt and pepper.

Preheat your oven to 375°F (190°C). In the skillet with meat sauce, toss in the cooked noodles. Dollop the cheese mixture over the top, then sprinkle fresh mozzarella on top.

Bake uncovered for 10-15 minutes until the cheese is melted and bubbly.

Let sit for a few minutes before serving. Garnish with chopped parsley or additional Parmesan.