Turkey Lasagna

This was actually the first time I used turkey in a lasagna and I have to say it turned out pretty well.

Serves 8-10

1 lb. ground turkey
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, finely chopped
6 white button mushrooms, sliced
2 jars of marinara sauce (I used Cabernet Marinara but you can use any kind you would like)
1/4 cup red wine
Lasagna noodles (I used non-boil noddles)
1 cup cottage cheese
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 egg, lightly beaten
basil, oregano, parsley (fresh and chopped)
salt and pepper
2-3 cups shredded mozzarella cheese
Freshly grated parmesan cheese

1.  Saute turkey, onion and green pepper until turkey is almost cooked through.  Add garlic and mushrooms and continue to cook for 5 minutes or until turkey has cooked through.
2. Add marinara sauce, red wine and salt & pepper.  Continue to simmer uncovered on low heat for 15-20 minutes.  
3. In a bowl, mix together cottage cheese, ricotta cheese, parmesan cheese, egg, pepper and herbs (basil, oregano and parsley).
4. Preheat oven to 375 degrees, in a 9 x 13 square baking dish add 1/3 of the meat sauce on bottom, then layer with noodles and 1/2 of the cheese mixture.  Top with mozzarella cheese.  Then add 1/3 of the meat sauce, layer with noodles and the remaining cheese mixture.  Top with mozzarella cheese and then the remaining meat sauce.  Top with mozzarella cheese and freshly grated parmesan cheese.
5. Cover with foil and bake for 1 hour.  Remove foil and continue to cook for 15 minutes or until cheese on top is bubbly and brown.
6. Let set for 15 minutes prior to serving.