Directions

1. Preheat oven to 350 degrees F. Prepare lasagna noodles for al dente according to package. Rinse with cold water and set aside to dry.
2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softens, 3-5 minutes.
3. Add the garlic and red pepper flakes. Cook another 30-60 seconds until fragrant.
4. Turn heat to medium-high and add turkey and black pepper to pan. Cook 7 minutes until turkey is browned. Drain any juices and set aside.
5. In the empty skillet, heat remaining oil over medium heat. Add bell peppers and cook until they begin to soften, about 4 minutes. Remove from heat.
6. Combine cottage cheese and pesto in a small bowl.
7. Spread 1 cup of sauce in the bottom of a 13" x 9" baking dish. Place a layer of noodles, slightly overlapping, into the dish.
8. Top with 1/3 of the cheese mixture, 1/3 turkey mixture, and 1/3 of the peppers. Top with 1 cup of sauce. Repeat 2 more times.
9. Add one more layer of noodles, remaining sauce and parmesan cheese on top. Cover with foil and bake 55-60 minutes.
10. Remove foil and bake another 10 minutes until golden. Serve warm.

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