Heat the olive oil in a large nonstick saucepan or skillet set over medium heat. Add the onion, ground turkey and sausages. Cook, crumbling the meat with a wooden spoon, until the turkey and sausages are cooked through.
Add the garlic, oregano, thyme, salt, pepper and red pepper flakes, and cook for 1 minute.
Add the tomato paste and stir to combine with the ground turkey mixture, cooking for 1 minute.
Stir in the crushed tomatoes, chicken broth, parsley and bay leaves. Bring to a boil, then simmer for 30 minutes, stirring occasionally.
Cook the lasagna noodles according to package instructions. Drain and rinse with cold water. Lay out the noodles on kitchen towels in a single layer.
Place cottage cheese, parsley and salt into a blender, and puree until smooth.
Assembling The Lasagna:
Preheat the oven to 375 degrees F.
Spread 1 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
Lay a few lasagna noodles in a single layer over top of the sauce. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
Spread ⅓ of the cottage cheese mixture over the noodles. Top with 1 ½ cups of the sauce, ¼ of the Parmesan cheese, and ⅓ of the sliced basil.
Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles, and the remaining sauce and Parmesan cheese.
Cover with foil and cook for 30 minutes. Remove the foil and baked until the lasagna is bubbling, 25 to 30 minutes.
Let rest for 15 minutes, cut into 12 squares and serve.