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Heat oven to 400 degrees F. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the onion, oregano, red pepper flakes, and ¼ teaspoon pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
Add the turkey and cook, breaking it up with a spoon into very small pieces, until no longer pink, 4 to 5 minutes. Add the tomatoes and soup and simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes (this should still be a loose mixture; it will thicken in the oven).
Meanwhile, in a small bowl, combine the cottage cheese, parsley, and ½ cup mozzarella.
Transfer 3 ¾ cups sauce to a bowl. Lay one-third of the noodles evenly over the sauce in the skillet. Dollop with half the cheese mixture, then spoon 1 cup of the remaining sauce over the top; repeat once.
Top with the remaining noodles and sauce. Cover the pan tightly with foil and bake until the noodles are tender, 23 to 25 minutes.
Remove the foil. Broil until some of the noodle edges begin to crisp, 3 to 4 minutes. Sprinkle with the remaining ½ cup mozzarella and broil until the top is golden brown and the edges of the noodles are crispy, 1 to 2 minutes more. Let rest 5 minutes before serving.