Heat oil in a very large skillet (I used a 12-inch/30.5 cm skillet - and make sure it has a tight fitting lid) over low-medium heat until shimmering. Add scallions, carrot, zucchini and bell pepper and sauté for a few minutes or until softened. Add turkey, breaking up with spatula, and sauté until no longer pink, about 3 minutes. Add fennel, basil and oregano. Taste and season with salt and pepper.

Stir in tomatoes, marinara sauce and water until everything is well combined. Break up the lasagna noodles by hand and nestle in the sauce. Cover, adjust heat, and simmer for about 20 minutes, stirring from time to time (make sure the mixture isn’t burning on the bottom), until pasta is tender and cooked through.

Dollop cottage cheese here and there, stirring down into the mixture a bit. Sprinkle the mozzarella and Parmesan over all, cover again and cook for a few minutes until cheeses are heated through and melted. Garnish with parsley, if using, and serve!