Healthy Lasagne with Turkey, Pesto & Peppers

Preheat oven to 350 F.

Prepare lasagna noodles per package instructions, then rinse with cold water and lay them in a single layer on kitchen towels.

Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 4 minutes. Add garlic and red chile flakes, and cook for 1 minute.

Turn the heat to medium-high and add ground turkey meat. Cook, breaking up the turkey meat with a wooden spoon. Season with salt and pepper. When the meat is browned, pour off and discard juices. Transfer the onion/turkey meat mixture to a bowl and set aside.

Warm 1 teaspoon olive oil the same skillet, set over medium heat. Add diced bell peppers and cook until they are beginning to soften.

Place cottage cheese and pesto into a blender and puree until smooth.

Spread 1 cup of the marinara sauce in the bottom of a 9- by 13-inch baking dish. Lay a few lasagna noodles over top of the sauce in a single layer, slightly overlapping. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.

Spread 1/3 of the cottage cheese mixture over the noodles. 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.

Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles and the remaining marinara sauce and Parmesan cheese.

Cover the dish with foil and cook until the lasagne is bubbling, 55 to 60 minutes. Remove the foil and bake for additional 10 minutes, or until the cheese on top is melted and just beginning to brown. Then remove it from the oven, let it rest for 10 minutes, cut into squares and serve.