Preheat the oven to 350°F. Heat the olive oil in a large skillet over medium heat, add the diced onions, and cook until soft, then stir in the minced garlic and cook for another minute.

Add the ground turkey to the skillet and cook until browned, about 3–5 minutes, then pour in the marinara sauce, bring it to a simmer, and remove the skillet from the heat.

Spread about one-third of the sauce over the bottom of a 9×13 baking dish so it lightly coats the surface.

Meanwhile, boil the lasagna noodles until al dente, drain, and rinse with cold water.

Lay the lasagna noodle on a baking sheet and spread a thin layer of ricotta over each noodle, leaving a small border, then spoon a little meat sauce on top. Roll each noodle tightly and place the rolls seam-side down in the baking dish.

Pour the remaining sauce over the roll-ups, top with mozzarella and parmesan, cover the dish with foil, and bake for 30–35 minutes.

For a crispy top, remove the foil and broil for 2–3 minutes before serving warm.