Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, cook the chopped turkey bacon until crispy. Remove and drain on paper towels.

In the same skillet, add the ground turkey and cook until browned, about 5-7 minutes. Drain any excess grease.

Add the minced garlic to the skillet with the turkey, cooking for an additional minute until fragrant.

Stir in the tomato sauce, ketchup, Italian seasoning, black pepper, and salt. Bring the mixture to a simmer and let it cook for about 5 minutes.

In a large baking dish, spread a thin layer of the turkey mixture on the bottom.

Layer three lasagna noodles over the turkey mixture, followed by half of the remaining turkey mixture, half of the mozzarella cheese, and half of the cheddar cheese.

Repeat the layering process with another layer of noodles, the rest of the turkey mixture, and the remaining cheeses.

Top with a final layer of noodles and spread the ranch dressing over it. Sprinkle the grated Parmesan cheese on top.

Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley before serving.