Preheat an oven to 350°F

Add the ground beef and poultry seasoning to a large skillet over medium heat.

Cook until browned and cook through, roughly 10 to 15 minutes, breaking it up with a spoon as it cooks.

Drain off the excess fat and set the ground beef mixture aside as you make the alfredo sauce.

To make the alfredo sauce, melt a stick of butter over medium heat in a large saucepan.

Cut the cream cheese into cubes and add it, and the garlic salt, to the melted butter.

Whisk until mostly combined, then add the milk gradually, whisking between each addition.

Once all of the milk is added, continue whisking until the milk is fully incorporated and the sauce is creamy.

Add the bay leaves, grated Asiago and Parmesan cheeses. Whisk continuously to combine.

Reduce the heat to low and season to taste with black pepper.

Simmer for an additional 5 minutes, whisking reguarly.

Spray a 9 x 13-inch baking dish with nonstick spray.

Remove the bay leaves, then spoon 1/4 of the alfredo sauce into the baking dish and spread it evenly to coat the bottom of the dish.

Place four lasagna noodles in a single layer across the bottom of the dish.

Add 1/2 of the ground beef to the dish and spread it evenly across the noodles.

Next, add 1/2 of the baby spinach leaves and spread those on top.

Spoon another 1/4 of the alfredo sauce on top of the spinach and spread it out to mostly cover the spinach.

Add another layer of noodles, the rest of the ground beef, the remaining spinach and another 1/4 of the alfredo sauce in the same way.

Top with a final layer of lasagna noodles and then spread the reamining alfredo sauce evenly on top.

Sprinkle the shredded mozzarella cheese over everything and bake until golden brown around the edges and bubbly, about 30 to 35 minutes.

When done, remove carefully from the oven and let cool for 5 minutes before slicing.

Garnish with freshly chopped parsley (optional) and serve warm.