Add turkey and prunes to the onions and mix well with a spatula.
Stir it well every 3-4 min to avoid the meat clumsiness. The key is to get an almost smooth like consistency.
When the meat is ready turn off the heat, add some Italian herbs and mix well.
In the bowl mix Marinara sauce, coconut Aminos Teriyaki sauce, salt and Italian herbs well.
Prepare five layers of Lasagna sheets the size about 10.6 x 5.8 inch.
Spread some extra virgin olive oil on the bottom of a baking pan.
Place the first layer on the bottom and spread the meat over the layer. Put the sauce that we created on top of the meat and spread it all over the meat layer.
Sprinkle Parmesan cheese over the sauce layer. Cover the first Lasagna sheet layer with the second one and repeat the same meat, sauce and cheese processes.
Iterate it with the other layers except the last one.
When you put the last fifth layer, cover it with the sauce and Sprinkle with Parmesan cheese.
Bake it for about 20-35 min at 375F.
Serve it with ground Parmesan cheese sprinkled on top of the dish.