Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes.

Once the turkey bacon is crispy, add the ground turkey to the skillet. Cook until browned and cooked through, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the tomato sauce, ketchup, Italian seasoning, black pepper, and salt. Stir well to combine, then let the mixture simmer for 5 minutes. Remove from heat.

In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan and a pinch of salt. Mix until smooth and set aside.

In a 9x13 inch baking dish, spread a thin layer of the turkey bacon and ground turkey mixture on the bottom.

Layer three lasagna noodles over the meat mixture, followed by one-third of the ricotta mixture, one-third of the mozzarella cheese, and one-third of the remaining meat mixture.

Repeat the layers two more times, finishing with the remaining mozzarella cheese and sprinkling the rest of the grated Parmesan on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for 10 minutes before serving. Garnish with chopped parsley for a fresh touch.