Start by heating the tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it's soft and translucent, about 5-7 minutes. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

Next, add the lean ground turkey to the skillet. Break it apart with a spatula and cook until it’s browned all over. This should take about 8-10 minutes. Sprinkle in the kosher salt as you cook to season the meat evenly.

Once the turkey is browned, stir in the double-concentrated tomato paste. This adds a deeper tomato flavor, so don’t skip it! Now, pour in the smooth tomato sauce, fire-roasted crushed tomatoes, and filtered water. Combine everything well.

Add the maple syrup (or honey) next; it sounds odd, but it balances acidity. Toss in your fresh basil, dried oregano, Italian herb blend, fennel seeds, and crushed red chili flakes. Mix it all together and allow it to simmer for 15-20 minutes. This gives the flavors time to meld beautifully.

While your sauce simmers, cook the lasagna noodles according to package instructions. Make sure to cook them al dente; they’ll continue cooking in the oven. After draining, rinse with cold water to stop the cooking process.

In a bowl, combine the minced fresh basil, large egg, sea salt, and cracked black pepper with the ricotta cheese. Stir until everything is well incorporated. The basil adds a lovely fresh punch to the ricotta layer.

Preheat your oven to 375°F (190°C). Take a baking dish and start layering. Spread a thin layer of the turkey sauce at the bottom, followed by a layer of noodles. Next, add half of the ricotta mixture. Top this with some shredded mozzarella and grated Parmesan.

Repeat this process with another layer of sauce, noodles, and the remaining ricotta mixture. Finally, finish off with a final layer of noodles topped with the rest of the sauce and a generous sprinkle of shredded mozzarella and grated Parmesan.

Cover the lasagna with aluminum foil and bake it in the preheated oven for 25-30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden.

Let it cool for about 10-15 minutes before serving. Garnish with fresh basil sprigs or ribbons and sprinkle with extra Parmesan.