Preheat oven to 350 degrees.

Heat butter in large stock pot over medium heat until it begins to brown. Add the ground turkey, breaking up meat with a wooden spoon until it is just cooked through. Use a slotted spoon to remove turkey to a bowl and tent with foil.

To the remaining butter and browned bits in the pot, add the onion and cook for 5 minutes, stirring occasionally. Add the carrots and stir well. Cover the pot and allow to cook for 7 more minutes. Remove lid and add the rest of the vegetables. Increase heat to medium-high and saute for about 8 more minutes, stirring occasionally until the veggies are softening. Return the turkey to the pot and cook for about 2 minutes more. Stir in the lemon juice and chopped fresh basil and remove the pot from the heat.

Spray a very large, deep casserole dish with cooking spray. Mine was 15 x 12 inches.

In one bowl, whisk together the three cans of tomatoes, water, seasoning and salt to make the sauce.

Spread 1 1/2 cups of the sauce on the bottom of the dish. Arrange 1/3 of uncooked noodles on top of sauce, overlapping slightly. Top with 1/2 of the cottage cheese, 1 cup of mozzarella, 1/2 of the garden vegetable and turkey mixture and 1 cup of sauce. Again, arrange 1/3 of the uncooked noodles as the middle layer, and top with the other 1/2 of the cottage cheese, 1 cup of mozzarella, the other half of the veggie and turkey mixture and another cup of sauce. Top with remaining third of noodles and the remaining sauce. Reserve the final cup of mozzarella and 1/2 cup of Parmesan until lasagna is mostly baked.

Cover dish tightly with foil and bake on center rack of oven for 1 1/2 hours. Remove foil and sprinkle the top of the lasagna with remaining cheeses. Increase oven temperature to 450 degrees and bake for about 15 more minutes, or until cheese is browning and bubbly on top.

Allow cooked lasagna to rest on the counter for about 15 minutes before slicing and serving.