Dice the white onion and cook it for 2 minutes in a bit of oil. Add the ground turkey breast and break up the clumps while cooking for about 5 minutes.
Dice the mushrooms and zucchini and add them to the meat, along with the marinara sauce, Italian seasoning, and red pepper flakes.
In a food processor, blender, or with a potato masher, blend the tofu ricotta ingredients.
In a 13 x 9 pan, begin layering the components of the lasagna. I like to do: 1 cup of meat sauce, layer of noodles, ½ cup tofu ricotta, 2 cups packed spinach, 3 cups meat sauce, layer of noodles, ½ cup tofu ricotta, 2 cups packed spinach, layer of noodles, and then any excess sauce and ricotta on top with a sprinkling of additional Italian seasoning.
Allow to lasagna to rest on the counter for 10 minutes, to allow the noodles to begin absorbing some liquid.
Bake the lasagna for 45 minutes. Let it rest for 20 minutes after cooking before slicing into 12 pieces and serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/06/08/turkey-lasagna-tofu-ricotta/