Start by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to prevent sticking. Lay the noodles flat on a clean surface or parchment paper while you prepare the filling.
Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Season with garlic powder, onion powder, salt, pepper, and dried Italian herbs. Cook until the turkey is browned and no longer pink, about 6-8 minutes. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat.
In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan. Add a pinch of salt and pepper, stirring until smooth and creamy. This mixture will add a luscious texture to your layers.
Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three lasagna noodles side by side over the sauce. Spoon and spread half of the ricotta mixture over the noodles, followed by half of the turkey and spinach mixture. Sprinkle with one-third of the shredded mozzarella. Repeat the layering process: noodles, ricotta, turkey and spinach, mozzarella. Finish with a final layer of noodles, marinara sauce, remaining mozzarella, and the rest of the Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.
