Pre-heat your oven to 350 degrees.
Heat 1 tablespoon of olive oil in a large pan (or use the skillet you plan to use for the lasagna). When hot, add the onion, garlic and turkey sausage. Cook for 3-4 minutes, stirring to break up the sausage, until the onions are translucent and the sausage is lightly browned.Add the zucchini, bell peppers, mushrooms chopped basil and red pepper flakes and sauté for another 3-4 minutes until the vegetables are just tender. Remove from the heat and set aside until ready to use.
In a bowl, combine the ricotta and parmesan cheese and season with fresh ground pepper to taste.
Pour ½ cup of marinara sauce into the skillet and spread it in an even layer. Top the marinara sauce with a layer of lasagna noodles. You will probably have to break up the noodles to fit your skillet. Don’t worry, it doesn’t have to be perfect, people.
Spread half of the sausage and vegetable mixture over the noodles. Add half of the ricotta cheese mixture in an even layer. Sprinkle with ¼ cup shredded mozzarella and top with ½ cup of marinara sauce.
Repeat the layers a second time (lasagna noodles, sausage and vegetable mixture, ricotta mixture, mozzarella, and marinara sauce).
Add the third and final layer of lasagna noodles. Top with the remaining ¾ cup marinara sauce and sprinkle with the remaining ½ cup mozzarella and 2 tablespoons Parmesan cheese.
Cover your lasagna with aluminum foil and bake for 35 minutes. Uncover and bake for an additional 25 minutes until the cheese is bubbling and lightly browned. Let cool for 5-10 minutes before serving. Get after it.