• In a mixing bowl, add the strained ricotta cheese (*see notes), egg, and sea salt. Whisk with a fork until well blended; set aside.
• In a large pot, heat the olive oil over medium heat. When the oil is hot, add the onions and simmer, stirring occasionally, until tender and translucent (5-7 minutes). Stir in the garlic and simmer for another 30 seconds.
• Add the ground turkey to the pot and, using a large spoon or spatula, break it into chunks as it cooks for 5-7 minutes. Season it with 1/2 teaspoon of salt and 1/4 tsp black pepper.
• Add the oregano, then stir in the pasta sauce and tomato paste.
• Bring the sauce to a low boil, reduce the heat, and simmer for 10 minutes, or until it has thickened slightly.

Layering the Lasagna

• Preheat the oven to 375ºF.
• Ladle 3/4 cup of the meat sauce into a 9 x 13" baking dish, spreading the sauce over the bottom to cover.
• Place some noodles on the bottom of the baking dish, side by side, to cover the bottom. Spoon 2 cups of meat sauce over the noodles, then sprinkle ½ cup of grated cheese over the sauce.
• Place another layer of noodles, now crosswise, over the cheese. Spread the ricotta mixture evenly over the noodles.
• Lay another layer of noodles lengthwise over the ricotta. Place the sliced mozzarella over the noodles, then spread 1 cup of meat sauce over the mozzarella. Sprinkle 1 cup of grated cheese over the sauce, then cover the cheese with a layer of noodles, lengthwise.
• Finally, spoon 2 cups of meat sauce over the noodles in an even layer, then sprinkle the sauce with the remaining cheese.
• Loosely cover the lasagna with tin foil and bake for 25 minutes.
• After 25 minutes, remove the foil and bake the lasagna, uncovered, for 5 minutes to get the cheese nice and golden.
• Let the lasagna sit for 15 minutes before serving, then garnish with chopped fresh parsley or basil.