In a skillet over medium heat, cook the ground turkey until browned. Add the mushrooms, zucchini, bell pepper, and spinach, cooking until vegetables are tender.

Stir in the tomato sauce and Italian seasoning, simmer for 5 minutes.

Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the meat and vegetable mixture.

Layer 3 lasagna noodles over the sauce, then spread half of the ricotta cheese over the noodles.

Add another layer of the meat mixture, followed by 3 more noodles, the remaining ricotta, and half of the mozzarella cheese.

Top with the last 3 noodles, the remaining meat mixture, and the rest of the mozzarella and parmesan cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let it cool for 10 minutes before slicing and serving.