Preheat the oven to 375℉ and adjust the oven rack to the middle position.

Spray a 9” x 13” baking dish with cooking spray and layer one cup of the marinara sauce into the bottom of the dish, spreading it evenly with the back of a spoon.

Add olive oil to a large skillet and heat over medium heat. Toss in chopped garlic and saute for about a minute, stirring often.

Add the ground turkey, Italian seasoning, oregano, salt, and pepper. Break up the meat as it cooks, cooking until lightly browned and cooked through.

Stir in two cups of red sauce (you will have one remaining), and a half cup of water. Simmer for five minutes and then turn off the heat.

In a large mixing bowl, combine cottage cheese, eggs, half of the mozzarella, half of the parmesan cheese, and baby spinach. Stir well.

Place three sheets of lasagna noodles side by side, in your sauce lined pan. Top with ⅓ of the cottage cheese mixture, followed by ⅓ cup of the sauce, and three more lasagna sheets. Repeat this process two more times.

Top off with three last lasagna sheets, the remaining red sauce, and the remainder of the cheese.

Cover with foil; bake for 35-40 minutes. Uncover and bake for an additional 8-10 minutes until cheese is melted through and lightly browned over the top.

Garnish with fresh parsley and extra parmesan. Let it stand for about 15 minutes before cutting and serving.