Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the pan.

In the same skillet, add the ground turkey and cook until browned, breaking it apart with a spatula. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in the tomato sauce, ketchup, Italian seasoning, salt, and pepper. Bring the mixture to a simmer, allowing it to thicken slightly, about 5 minutes.

In a large baking dish, spread a thin layer of the turkey mixture on the bottom. Place three lasagna noodles over the sauce, then layer with more turkey mixture, followed by mozzarella and cheddar cheese.

Repeat the layering process two more times, ending with a layer of noodles topped with the remaining turkey mixture and a generous sprinkle of mozzarella and Parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley if desired, and serve warm.