Heat a deep medium skillet over medium heat and add a splash of extra virgin olive oil.
Add the finely chopped garlic and sauté until golden and fragrant, about 30–60 seconds.
Add the ground turkey and cook, breaking it up, until no longer pink.
Stir in the diced fresh tomatoes and 1/4 cup water, then simmer for about 15 minutes to combine flavors.
Season the sauce with dried oregano, salt, and black pepper and taste-adjust if needed.
Add the lasagna noodles to the skillet, tearing them as needed to fit and distribute evenly, and press them into the sauce to layer.
Reduce heat to low, cover, and simmer for about 10 minutes or until the noodles are tender and cooked through.
Turn off the heat, sprinkle the grated Parmesan and diced mozzarella over the top, then cover again and let sit a few minutes so the cheeses melt.
Drizzle with a little extra virgin olive oil, garnish with finely chopped parsley, and serve.
