Preheat oven to 350 degrees F. Heat oil in a large pot over medium heat.
Add garlic and saute for 1 minute, then add onion and turkey. Cook, breaking up the turkey, until no longer pink.
Add crushed tomatoes, tomato sauce and water and stir to combine. Season with basil, parsley, oregano, salt, pepper and Truvia.
Bring to a boil, then cover and reduce heat to low; let simmer for 10 minutes stirring occasionally.
In a mixing bowl, combine ricotta, cottage cheese, eggs and parmesan cheese and mix until well combined.
Spread a thin layer of meat sauce in the bottom of a 9x13-inch pan sprayed with nonstick cooking spray.
Layer with half the uncooked lasagna noodles, half the cheese mixture, 3⁄4 cup mozzarella cheese and half the meat sauce. Repeat layers, rand sprinkle remaining mozzarella on top.
Cover pan with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before serving.