Heat a large stock pot or Dutch oven or over medium-high heat and add oil and garlic. Cook the garlic until fragrant. Add onions and cook until translucent, stirring often.
Add ground turkey to the pan and cook until browned. Break the turkey up as you cook into bite size pieces.
Once the turkey is browned, add Italian Seasoning, basil, salt, fresh cracked pepper and cayenne pepper. Mix together well to coat the turkey evenly.
Add crushed tomatoes, rotel, water and broth to the pot and bring to a rapid boil. Taste your sauce and see if you need to add any salt, pepper or additional seasonings to taste.
Add the uncooked broken lasagne noodles directly to the sauce and submerge so they’re covered for cooking.
Bring the sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 12-15 minutes until the noodles are cooked to the desired doneness.
Once the pasta is cooked through, stir the ricotta cheese into the soup until melted.