Preheat oven to 350 degrees.
Boil water, add noodles and cook al dente. While noodles are cooking, brown meat in a large skillet. Once meat is cooked, add the 2 jars of sauce to it and let simmer for 10-15 minutes.
In a 13x9-inch greased baking dish, layer as follows:
Preheat oven to 350 degrees and lightly spray a 8x8-inch baking pan; set aside.
In a sauce pan, combine alfredo and capers and bring to a boil, stirring occasionally.
In a small bowl, combine ricotta, half the mozzarella and half the lemon zest.
Layer prepared pan as follows:
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is tender. Add the celery and carrot and sauté until soft. Add the turkey and cook until browned, breaking up large clumps as it cooks. Add remaining ingredients and cook over medium-low heat until sauce thickens; about 30 minutes.
In a large pot, brown the sausage. Add the celery and onion and cook until onion becomes soft and translucent. Add the garlic and cook until fragrant. Add the broths, tomatoes, beans and spices, then simmer.
Meanwhile, cook the pasta as directed on the package.
Dish your bowl in the following order: spinach, noodles, then the Minestrone Soup. Top with Parmesan cheese.
