For the roasted vegetables: Preheat the oven to 375 degrees Fahrenheit. Arrange the sliced vegetables on two baking sheets lined with parchment paper or a silicone baking mat. Toss with 2 tablespoons of the olive oil, then sprinkle with 1 tablespoon of the dried oregano and 1 teaspoon of salt. Roast for 20 minutes. Remove from the oven and allow to cool. 

For the pasta: Heat a large pot of water to boil. Add the lasagna noodles and cook one minute less than package directions. Rinse with water and set aside until ready to use.

For the sauce: Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat. Saute the onion for a few minutes until fragrant, then add the ground turkey, if using. Add the minced garlic, oregano, Italian seasoning, remaining teaspoon of salt, and black pepper. Stir frequently until the turkey is cooked through. 

Next, add the canned tomato sauce, diced tomatoes, and the pumpkin puree, and stir until combined. Reduce the heat to low, cover and simmer for about 10 minutes. 

To assemble the lasagna: Scoop a small amount of sauce into the bottom of a 9×13 baking dish. Next, add half the lasagna noodles. Top the noodles with the roasted vegetables. Top the vegetables with 8 oz of mozzarella, 8 oz of cottage cheese, and a sprinkle of parmesan. Make sure to spread the cheese to the edge of the pan. Top this layer with about half of the remaining sauce in an even layer. Then add the remaining ingredients in the following order:

• Noodles
• Roasted Vegetables
• Mozzarella (8 oz)
• Cottage Cheese (8 oz)
• Parmesan
• Sauce
• More parmesan to top it off.

Bake in the oven for about 1 hour at 375 degrees Fahrenheit. If prepping ahead, you could stop at this point and cover the pan before putting in the refrigerator for 1-2 days. When ready to bake, allow the lasagna to come to room temperature while the oven preheats, then bake at 375 degrees Fahrenheit for 1 hour. Allow to lasagna to set for about 20 minutes before serving.