Manicotti Filling: In a skillet over medium heat, add the oil and the chopped fennel. Cook until softened about 5 minutes. Add the turkey, paprika, fennel seed, pepper, red pepper flakes and parsley and heat until turkey is cooked, about 10 more minutes. Add the cannellini beans and baby spinach. Stir, heating through until spinach is wilted, about 4 more minutes. Remove from heat, cool quickly and place in a mixing bowl. Add the ricotta cheese, mozzarella cheese and egg whites and toss until well mixed.
Marinara Sauce: In a skillet over medium heat, add the oil, garlic and onions and heat until the onions are soft, about 3 minutes. Stir in the tomatoes, salt and pepper and simmer for 10 minutes. Stir in basil and parsley.
Preheat the oven to 375 degrees. Place a lasagna noodle on a cutting board and spoon in one fourth of the mixture along the noodle. Gently roll up the lasagna and place seam-side down in a 9”x9” baking dish. Repeat with the remaining ingredients. Cover the noodles in the marinara sauce. Bake for 15 minutes.