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Prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish (glass or ceramic) with cooking spray; set aside.

Make the cranberry-ricotta sauce. Place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth.

Layer the lasagna. Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture. Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey, and 1/3 of the ricotta mixture. Finish with the remaining noodles.

Top. Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in a even layer.

Bake. Bake until the noodles are tender, the top is golden-brown, and the gravy is bubbling, about 40 minutes.

Cool. Cool for at least 15 minutes before serving.

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