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1
Preheat oven to 350 F.
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2
Prepare lasagna noodles per package instructions, then rinse with cold water and lay them in a single layer on kitchen towels.
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3
Heat 1 teaspoon olive oil in a large skillet set over medium heat.
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4
Add onion and cook, stirring occasionally, until onion begins to soften, about 4 minutes.
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5
Add garlic and red chile flakes, and cook for 1 minute.
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6
Turn the heat to medium-high and add ground turkey meat.
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7
Cook, breaking up the turkey meat with a wooden spoon.
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8
Season with salt and pepper.
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9
When the meat is browned, pour off and discard juices.
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10
Transfer the onion/turkey meat mixture to a bowl and set aside.
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11
Warm 1 teaspoon olive oil the same skillet, set over medium heat.
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12
Add diced bell peppers and cook until they are beginning to soften.
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13
Place cottage cheese and pesto into a blender and puree until smooth.
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14
Spread 1 cup of the marinara sauce in the bottom of a 9- by 13-inch baking dish.
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15
Lay a few lasagna noodles over top of the sauce in a single layer, slightly overlapping.
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16
When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
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17
Spread 1/3 of the cottage cheese mixture over the noodles.
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18
Top with 1/3 of the turkey mixture, 1/3 of the pepper mixture, 1/3 of the sliced basil, an additional 1 cup of marinara sauce and 1/4 of the Parmesan cheese.
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19
Repeat these layers 2 more times, starting with the lasagna noodles.
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20
End with an additional layer of lasagna noodles and the remaining marinara sauce and Parmesan cheese.
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21
Cover the dish with foil and cook until the lasagne is bubbling, 55 to 60 minutes.
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22
Remove the foil and bake for additional 10 minutes, or until the cheese on top is melted and just beginning to brown.
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23
Then remove it from the oven, let it rest for 10 minutes, cut into squares and serve.
