Preheat your oven to the temperature specified on the lasagne sheets package.

In a large skillet, heat a drizzle of EVOO over medium heat. Add the ground turkey and cook until it’s browned and cooked through. 

Heat water in the pot and blanche peas for about 3min. 

Add another drizzle of EVOO if needed, and sauté the chopped onion until it becomes translucent. Add salt, pepper and thyme. Add asparagus and blanched peas. Cook for another 5min. Remove the mixture from the skillet and set it aside.

In the same skillet, add the spinach and garlic and cook until the spinach wilts. Remove from heat and set aside.

Take a baking dish and lightly grease it with EVOO. Place a layer of ricotta and lasagne sheets on the bottom of the dish.

Spread a layer of the filling mixture over the lasagne sheets. 

Next, add a layer of the spinach mixture. Then, add a layer of ricotta on top.

Repeat steps 7 to 9, creating alternating layers of lasagne sheets, ricotta mixture, ground turkey, and spinach-garlic mixture, until you’ve used up all the ingredients.

Finish with a layer of lasagne sheets on top. Spread the Parmesan cheese mixture over the lasagne sheets.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake according to the lasagne sheets package instructions, usually around 30-40 minutes, or until the lasagne sheets are cooked through. Take the aluminium foil out and broil for 3-5min for cheese to melt.

Once cooked, remove the lasagne from the oven and let it rest for a few minutes before serving.

Slice the lasagne into portions and serve hot. Enjoy!