In a large frying pan over medium heat, brown the ground turkey or chicken, breaking it into small pieces. Stir in the alfredo sauce and mix thoroughly.

In a mixing bowl, whisk together ricotta cheese, egg, salt, dried minced garlic, and dried minced onion until smooth.

Thaw and drain the frozen spinach or lightly sauté fresh spinach until wilted.

In a greased casserole dish, layer half of the meat mixture, then half of the ricotta mixture, half of the spinach, and half of the mozzarella. Repeat the layers.

Preheat the oven to 350°F (175°C). Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes.

Let the lasagna rest for about 10 minutes before serving.