Preheat your oven to 375°F (190°C).

Cook the ramen noodles according to package instructions, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Add the ground beef or turkey to the skillet. Cook until browned and fully cooked, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.

Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes.

In a separate bowl, mix the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese until well combined.

In a 9x13 inch baking dish, spread a layer of the meat sauce on the bottom. Place half of the cooked ramen noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add another layer of meat sauce. Repeat the layers with the remaining noodles, ricotta mixture, and meat sauce.

Top the final layer with the remaining mozzarella and Parmesan cheeses.

Cover the baking 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 10 minutes before slicing. Garnish with fresh basil leaves if desired.