1. Make the Sauce:

• Heat olive oil in a large pot over medium-high heat.
• Add ground turkey and cook, breaking it up as it browns.
• Stir in diced carrot, bell pepper, and onion. Cook for 4–5 minutes until the onion becomes translucent.
• Add minced garlic and Italian seasoning, cooking for 1–2 more minutes.
• Stir in marinara sauce, parmesan rind, bay leaf, salt, and pepper. Lower heat, cover, and simmer for 15–20 minutes.
• Remove the bay leaf and stir in spinach until wilted. Set aside.

2. Prepare the Ricotta Filling:

• In a mixing bowl, combine ricotta, egg, lemon juice, black pepper, parmesan cheese, parsley, and basil. Mix well.

3. Cook the Lasagna Noodles:

• Bring a large pot of salted water to a boil.
• Add lasagna noodles and cook for 8 minutes, stirring occasionally to prevent sticking. Drain and set aside.

4. Assemble the Lasagna:

• Preheat the oven to 400°F.
• Spread 1 cup of sauce on the bottom of a casserole dish. Add 4 lasagna noodles lengthwise.
• Spread ½ cup of the ricotta mixture, 1¼ cups of mozzarella cheese, and 2 cups of marinara sauce.
• Repeat for the second layer. For the final layer, add noodles, ricotta mixture, and remaining sauce (no mozzarella).

5. Bake the Lasagna:

• Bake uncovered for 25 minutes.
• Remove from the oven, top with the remaining mozzarella cheese, and bake for another 15–20 minutes until bubbly and golden.

6. Rest and Serve:

• Let the lasagna sit for 15–20 minutes before serving. Garnish with grated parmesan and fresh basil.