To make salsa, combine poblano, red onion, jalapeno and tomatoes in a food processor and puree until almost smooth. Adjust seasoning, to taste.
Pre-heat oven to 350 °F (175 °C).
In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside.
In a large sauté pan over medium-high heat add 3 tablespoons of oil and sauté ground turkey and cayenne pepper until meat is brown, about 5 to 7 minutes.
Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 1/2 cup of the parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside.
To assemble, layer bottom of 12 x 9" casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture.
To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste.
Bake covered for 45 minutes. Increase oven temperature to 425 °F (210 °C), uncover, and bake for 15 more minutes or until golden brown and bubbly.
There are 335 calories in 1 serving of Latin Lasagna.