In a large frying pan over medium heat, brown 1 pound of ground turkey or chicken. Cook for about 5-7 minutes until no longer pink, then stir in 1 cup of low-carb alfredo sauce and heat for an additional 2-3 minutes. Set aside.

In a medium mixing bowl, whisk together 15 ounces of ricotta cheese, 1 egg, 0.5 teaspoon of salt, 1 teaspoon of dried minced garlic, and 1 teaspoon of dried minced onion. Mix until smooth and creamy.

If using frozen spinach, thaw and drain 6 ounces thoroughly. If using fresh spinach, sauté it in a pan over medium heat for 3-5 minutes until just wilted.

Grease a 9x13-inch casserole dish and spread half of the meat mixture as the base. Add half of the ricotta mixture, followed by half of the spinach and half of 1 cup of shredded mozzarella cheese. Repeat this layering with the remaining ingredients.

Preheat your oven to 350°F (175°C). Cover with aluminum foil and bake for 25 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and bubbly.

Let the lasagna rest for about 10 minutes before serving.