Preheat oven to 375°F (190°C).

Soak lasagna noodles in very hot tap water for 20 minutes to soften.

Heat olive oil in a large skillet over medium heat.

Add diced onion, green bell pepper, and sliced mushrooms to the skillet.

Sauté until vegetables are tender.

Add minced garlic and sauté for another minute.

Add Italian turkey sausage to the skillet and cook, breaking it up with a spoon, until no longer pink.

Pour crushed tomatoes and tomato paste into the skillet.

Add half of the chopped parsley, all the basil, and 1 1/2 teaspoons of salt.

Simmer the sauce uncovered over medium-low heat for 15 minutes.

In a medium bowl, combine ricotta cheese, goat cheese, remaining parsley, 1/2 teaspoon salt, and black pepper.

Grease a 9x13 inch baking dish.

Ladle 1/3 of the sauce into the baking dish, spreading it evenly.

Layer half of the softened lasagna noodles over the sauce.

Spread half of the cheese mixture over the noodles.

Pour 1/3 of the sauce over the cheese.

Repeat layers with remaining noodles, cheese mixture, and sauce.

Sprinkle 1/4 cup of grated Parmesan cheese over the top.

Bake for about 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.

Let rest for 5 minutes before serving.