In a large pot, make the meat sauce. (Fully prepare as per the Turkey Meat Sauce recipe post). Once prepared, add and stir in the thawed frozen spinach. Set aside and allow to cool slightly.
In a medium bowl, combine the ricotta with the dried parsley and 1 cup of shredded mozzarella.
Assemble in a deep 9x13 inch casserole dish. First, spread 2 cups of meat sauce along the bottom and cover with 3 noodles. Ensure the noodles are spaced apart at least ½ inch or 1 cm. Next, spread half of the ricotta mixture (about 1 cup) evenly over the noodles.
Next, spread an additional 2 cups of sauce over the ricotta, followed by 3 more noodles and the remaining ricotta mixture.
Top the second ricotta mixture with 2 more cups of sauce, the final 3 noodles and the remaining sauce.
Place the casserole dish on a large cookie sheet to catch any spillage. Cover with tin foil, an oven safe lid or a 9x13 cookie sheet. Bake at 375 °F for 45 minutes.
Remove from the oven, remove the cover and sprinkle the remaining 2 cups of mozzarella cheese on top. Bake for 10-15 additional minutes until the cheese is melted with golden spots. Optional- Turn the oven to broil for 2-4 minutes after the first 10 minutes of melting the cheese.
Remove the lasagna from the oven and allow to sit for 15 minutes to set.
After 15 minutes, slice into desired portions and serve.
Notes
Make AheadThe lasagna can be prepared, covered and kept in the refrigerator for up to 1 day or frozen for up to 3 months before baking.LeftoversStore leftover lasagna in an airtight container in the refrigerator for up to 4 days or freezer for up to 3 months.