In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground turkey and 1 pound of Italian sweet sausage, cooking until browned, about 8–10 minutes. Incorporate 1 finely diced yellow onion and 2 minced garlic cloves, and sauté until the onion softens, roughly 5 minutes. Drain any excess fat before moving to the next step.

Stir in 2 cups of marinara sauce and 1 teaspoon of dried oregano into the meat mixture. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.

Bring a large pot of salted water to a boil. Break 9 lasagna noodles into bite-sized pieces and cook them for about 6–8 minutes until they are al dente. Drain well and set aside.

In a mixing bowl, combine 15 ounces of ricotta cheese, ½ cup of grated Parmesan, 1 egg, and a handful of chopped Italian parsley. Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C). Gently mix the cooked lasagna noodles into the meat sauce until they are fully coated. Add the ricotta mixture in dollops throughout the pan, distributing it evenly. Finally, sprinkle 2 cups of shredded fresh mozzarella on top.

Place your skillet in the preheated oven uncovered and bake for about 25–30 minutes, or until the cheese is melted and bubbly.