Preheat oven to 375° F;  Dice onion and red bell pepper into small pieces.  Slice basil into thin strips. 

In a large skillet saute onions and red bell pepper in olive oil; about 4 minutes.  Add ground turkey and cook until browned and cooked through. 

Add 4 cups marinara sauce to the turkey mixture, bring to a boil. 

Spray a 13 X 9 baking dish with cooking spray. Pour 1 cup Marinara sauce on the bottom.

Layer 3 sheets of lasagna noodles (no need to pre-cook or even purchase no-boil), top with 1 cup of turkey mixture, ½ cup ricotta, 1 ounce mozzarella, a few basil slices, and 2 tablespoons of Parmesan cheese. 

Repeat for 3 more layers. (4 layers total) 

On the top layer pour the remaining Marinara sauce and cover with foil. Bake in pre-heated oven for 20 minutes.

Top Lasagna with the remaining mozzarella and Parmesan cheese.  Re-cover with foil and continue baking for another 10 minutes.

Before cutting the Lasagna let it rest for 5 minutes.  Serve with roasted asparagus and fresh pineapple on the side. 

Preheat oven to 425.  Drizzle with olive oil and season with salt and pepper to taste.

Roast for 15-25 minutes depending on how thick your asparagus are.  Should be soft, but still have a slight crunch.