Place onion, celery, carrots, and garlic in a food processor and pulse until finely chopped.
Heat a medium saucepan over medium heat. Add oil to pan, swirl to coat. Add tomato paste and pancetta, cook for 1 minute stirring constantly.
Add turkey and cook 4 minutes until browned and crumbled.
Add wine, cook for 2 minutes or until liquid evaporates, scraping pan to loosen brown bits.
Add onion mixture, salt, red pepper, oregano, and black pepper and cook 3 minutes stirring occasionally.
Add milk and basil; cook for 3 minutes, stirring occasionally.
Stir in tomatoes, reduce heat, and simmer 20 minutes.
Preheat oven to 425°.
Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.
Spread ¾ cup turkey mixture in bottom of 13" x 9" glass or ceramic baking dish coated with cooking spray.
Arrange 3 noodles over turkey mixture, top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, ending with ricotta mixture.
Sprinkle remaining ½ cup mozzarella evenly over top. Bake at 425° for 35 minutes. Let rest for 10 minutes before serving.