In a large skillet, heat the oil over medium-high heat. Add the turkey and cook, breaking it up into small pieces with a spatula as it browns. Cook for about 4-5 minutes or until it's no longer pink.

Add the garlic, carrots, onion, and celery and cook until the vegetables begin to soften, another 4-5 minutes, stirring occasionally. Stir in the milk and cook until evaporated, about 3-4 minutes, then do the same with the wine.

Add the tomatoes, balsamic vinegar, bay leaves, and season with the kosher salt and freshly ground black pepper. Bring to a boil, then reduce to a lively simmer. Cook, stirring occasionally, for 2-3 hours or until the sauce is rich and thick. Add water to the sauce to loosen it as it cooks if necessary.

For the ricotta cheese topping, mix all of the ingredients together in a small bowl and refrigerate until ready to serve.

When ready to serve, bring a large stockpot of water to a boil over high heat, salt it generously, and cook the lasagna noodles until just al dente. Drain and toss with the sauce.

Serve with dollops of the ricotta cheese mixture and garnish with more Parmesan and fresh herbs or parsley if desired.