Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil, so it is ready when you need to cook the Lasagna Sheets (12). Finely chop the Onion (1/2) and Garlic (3 clove).
Heat the Extra-Virgin Olive Oil (2 tablespoon) in a deep fry pan and sauté the garlic and onion till soft.
Add the Ground Turkey (0.5 pound) and stir to break up the meat.
Season the meat with Salt and Pepper (to taste), Italian Seasoning (2 tablespoon) and Crushed Red Pepper Flakes (1 teaspoon) for heat and let the meat cook and brown.
For restaurant style meat sauce, drain the meat of any excess fat in the pan and pulse the meat mix in a food processor for about a minute until the meat breaks down into smaller grains.
Return the meat to the pan and add the Canned Crushed Tomatoes (2 cup). Let it simmer gently for about 10-15 minutes. Taste and check for seasoning.
While that's bubbling away, cook the uncooked lasagna sheets in salted water according to the instructions on the packet.
In a mixing bowl, add the Ricotta Cheese (15 ounce), half the grated Mozzarella Cheese (1/2 cup), half the freshly grated Parmesan Cheese (1/2 cup), one part of the fresh Italian Flat-Leaf Parsley (1 handful), Large Egg (1), and Salt and Pepper (to taste).
To assemble the lasagna rolls, lay the sheets out on parchment or wax paper. Spread the ricotta cheese mix along the sheets, then spoon some of the meat mix on each sheet as well.
Roll up each of the lasagna sheets individually.
In the bottom of the baking dish you're going to use, spread a thin layer of the meat sauce.
Then place the lasagna rolls in the dish and top with some more meat sauce.
Spread the remaining Mozzarella Cheese (1/2 cup), Parmesan Cheese (1/2 cup), and Italian Flat-Leaf Parsley (1 handful) evenly over the top. Cover the dish with foil making sure it's not touching the cheese at all and bake at 375 degrees F (190 degrees F) for 35-40 minutes.