1. In a hot and dry frying pan, cook the onion and garlic over medium-high heat, lightly browning them, 3-5 minutes, stirring occasionally. Add the Italian spices.

2. Add the ground turkey or beef and cook until fully cooked, 4-5 minutes, breaking up the meat with a spoon. Remove from heat and let cool slightly. Add the ricotta cheese and set aside.

3. To prepare the lasagna, cover the bottom of a large baking dish with about 1/2 tbsp of spaghetti sauce. Place 4 uncooked lasagna noodles in the bottom of the dish on the sauce (align the corners of the noodles to fit the dish).

4. Sprinkle about a quarter of the mozzarella and cheddar cheese over the noodles and top with half of the cooked meat mixture. Spread about 1/2 tbsp of spaghetti sauce over the meat mixture.

5. Place a layer of lasagna noodles on the sauce and repeat the previous steps until the dish is full, making 2 thick layers and finishing with a layer of lasagna noodles.

6. Cover the lasagna noodles with the remaining sauce and sprinkle with the remaining mozzarella and cheddar cheese.

7. Cover the dish and bake in a preheated oven at medium-low heat for about 50 minutes. Do not uncover, as this would break the steam seal, lengthen the cooking time, and potentially burn the lasagna.

8. Turn off the heat and let the lasagna rest for about 15 minutes.

9. To serve, cut into 10-12 equal portions, sprinkle with parmesan and chopped fresh basil, and serve with garlic bread.