Bring a large pot of lightly salted water to a boil. Cook lasagna noodles (I usually cook 11 noodles in case they tear) in boiling water for 8 to 10 minutes or until fully cooked. Drain noodles, and rinse with cold water. Once rinsed, lay each noodle out on a cookie sheet (or large plate) to avoid them from sticking together.

Meanwhile, heat olive oil in a large skillet, over medium-high heat, cook ground turkey, onion and garlic, until the turkey is no longer pink and fully cooked. Add Prego sauce and simmer for a few minutes. Set aside.

In a large bowl, combine and mix ricotta cheese, mozzarella, parmesan, spinach, salt and pepper. Set aside.

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.

To assemble, arrange 3 noodles lengthwise in the bottom of the baking dish. Top with 1/3 of the ricotta cheese mixture and 1/3 of the meat sauce. Repeat the layers, ending with meat sauce. Sprinkle with shredded Italian cheese.

Cover with foil sprayed with non-stick spray to avoid sticking. Bake for 25 minutes or until cheese is fully melted. Garnish with fresh chopped parsley or basil and enjoy!