Preheat the oven to 350 degrees F.
Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, until they are al dente. Remove the noodles and spread them on a towel or sheet of parchment paper, giving them a quick spray of olive oil so they don’t stick.
Heat the olive oil in a large stock pot over medium heat. Add the ground beef/turkey with a big pinch of salt and pepper. Cook, browning on all sides, and break the meat apart with a wooden spoon. Once browned, stir in the garlic, basil and oregano.
Add the marinara sauce. Stir in the spinach.
Add the broken cooked noodles to the meat sauce. Toss until the noodles are coated.
Spread the noodles and sauce out on a standard baking sheet (13x18). Make sure they are in an even layer. Top with the chopped roasted red peppers.
In a large bowl, stir together the ricotta, 1.5 cups of the mozzarella, the parmesan and the pesto. Add a pinch of salt and pepper. Stir until combined. Sometimes I also add another shake of basil and oregano here too.
Dollop the ricotta mixture all over the noodles spread on the sheet. Top with the remaining shredded cheese.
Bake for 30 to 40 minutes, until golden and bubbly.
Remove and sprinkle with fresh basil, extra parmesan and crushed red pepper flakes. Serve!