Heat oven to 400 degrees. Cook ground beef or turkey in skillet along with onion & bell pepper. Drain grease once done. Boil lasagna pasta gently on medium heat in large pan with 1 teaspoon of oil or salt. Stir gently to make sure that pasta does not stick together or break; cook for approximately 12 minutes. Drain the pasta and replace hot water with fresh cold water and let stand. Prepare casserole pan by placing a small amount of sauce into the bottom of pan making sure to cover bottom completely.
Next, mix the sauce, meat mixture, cottage cheese, mushrooms, and zucchini together. Make one layer of pasta in the pan, then layer meat mixture onto the pasta evenly. Layer pasta again to cover previous layer and add meat mixture again. Repeat again. (Usually about 4 layers or 12-16 pieces of lasagna pasta in all). When you get to top layer of pasta, cover with thin layer of meat mixture and mozzarella cheese as desired.
Cover with aluminum foil or pan lid and cook approximately 45 minutes. Uncover and cook an additional 15 minutes or until cheese is melted and starting to brown. Let stand 30 minutes after cooking for best results (to thicken).
You are done! Enjoy!! (P.S. This dish is even better after refrigeration if you can believe that!)