Preheat oven to 425 degrees.
Spray a 9" x 13" or 10" x 14" baking dish with non-stick cooking spray. Set aside.
In a medium or large mixing bowl, stir salt & pepper into the Ricotta Cheese until thoroughly mixed. *I used about 1/2 tsp Salt and 1/8 tsp Pepper.
To assemble the Lasagna layers, evenly spread a layer of the Turkey-Vodka sauce in the bottom of the prepared baking pan - it takes about 2 cups.
The next layer is the sheets of Lasagna Noodles - since I used a 10" x 14" pan, I used 4 whole sheets placed side-by-side and 1 broken sheet to fill in any large empty gaps/spaces. If you're using a 9"x13" pan, 4 sheets should suffice.
Top the Lasagna Sheets with another layer of Vodka Sauce, making sure that the sheets are completely covered with sauce.
Sprinkle about 1/3 each of the shredded Mozzarella and Parmesan Cheeses evenly over the sauce layer. *If you're using Mozzarella slices, sprinkle with Parmesan Cheese first, then place Mozzarella slices on top of the Parmesan.
Next, add a thick layer of the Ricotta Cheese and spread with a fork. *The Ricotta Cheese is easier to spread on Mozzarella Slices ;)
Repeat steps: Add another layer of Sauce, Lasagna Sheets, Parmesan & Mozzarella, another thick layer of Ricotta Cheese, another layer of Sauce, and sprinkle top with Mozzarella and Parmesan cheeses. *Note: I had a little bit of Ricotta Cheese leftover.
Spray the underside of a sheet of Aluminum Foil with non-stick cooking spray and cover the Lasagna.
Bake covered in preheated oven for 40-45 minutes. Uncover and bake for another 15-20 minutes.
Let rest about 15 minutes before slicing.
Enjoy!