Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, brown the ground beef or ground turkey with the chopped onion and minced garlic until the meat is crumbly, about 5-7 minutes.

Stir in the diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper, then simmer for 10 minutes to develop flavor.

While the sauce simmers, cook the lasagna noodles according to package instructions until al dente, then drain and set aside.

In a mixing bowl, combine the ricotta cheese and chopped fresh parsley.

Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.

Arrange 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles, sprinkle with one-third of the mozzarella cheese, and top with more meat sauce.

Repeat the layering process with the next 3 noodles, remaining ricotta mixture, one-third of the mozzarella, and meat sauce, then top with the last 3 noodles, remaining meat sauce, mozzarella, and shredded cheddar cheese.

Cover the baking dish with aluminum foil and bake for 30 minutes.

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

Let the lasagna rest for 10 minutes before slicing and serving.