Preheat oven to 400 degrees.

Generously spray a large, non-stick skillet with non-fat cooking spray.

Saute 3 cloves of garlic until softened, about 3-4 minutes.

Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.

Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.

Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.

Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.

With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.

Continue layering until all sauce, noodles and ricotta are finished.

Top with mozzarella cheese and aluminum foil.

Bake until mozzarella becomes bubbly, about 30-40 minutes.

Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.

Let cool for 10 minutes before serving.