• Preheat the oven to 400°F/ 200°C.

Prepare ingredients:

• Chop the cooked turkey into very small pieces (Note 1). Slice the onion into thin half rings. Chop the garlic finely. Dice carrots and pepper.

  3 cups/ 375 g + 1 onion + 2 garlic cloves + 2 carrots + 1 large red bell pepper
• Cook vegetables: Heat the olive oil and sauté the onion rings until translucent (about 2 minutes). Add garlic, carrots, and peppers and cook, stirring often, for about 4 minutes. Add water, oregano, cayenne pepper, salt, and pepper to taste. Cover, leaving a crack open, and cook the vegetables for about 10 minutes or until slightly softer.

  1 tablespoon olive oil + ⅓ cup water + 1 teaspoon oregano + pinch of cayenne pepper + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
• Add the sauce and the chopped turkey and stir for 2-3 minutes until they are hot. Stir in the cottage cheese.

  1 lb pizza or tomato sauce / 450 g
• Whisk cream cheese, milk, and sour cream in a bowl.

  1 cup cottage cheese / 200 g + ⅔ cup cream cheese / 150 g + ⅔ cup sour cream / 150 g + ½ cup milk / 125 ml

Assemble turkey lasagna:

• First layer: Place a few tablespoons of the tomato-vegetable-turkey sauce into the casserole dish. Arrange 3 lasagna sheets on top, cover with ⅓ of the cheese sauce, a sprinkle of the grated Gouda or Cheddar, and ⅓ of the tomato sauce.

  only 3 of 9 lasagna sheets + a sprinkle from a total of ⅔ cup Cheddar
• Second layer: Add the following 3 lasagna sheets, ⅓ of the cheese sauce, a sprinkle of cheese, and⅓ tomato sauce.

  only 3 of 9 lasagna sheets + a sprinkle from a total of ⅔ cup Cheddar
• Third layer: Place the last 3 lasagna sheets on top and finish with the remaining cheese sauce, followed by the remaining tomato sauce. Spread the remaining grated cheese and the Parmesan on top.

  only 3 of 9 lasagna sheets + ¼ cup Parmesan
• Bake for about 35-40 minutes or until the noodles are cooked through.
• Rest the lasagna for about 10 minutes before serving.