Three-Cheese Pesto Turkey Lasagna
Servings 8 servings
- 1 lb ground turkey
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 jar 24 oz pasta sauce
- Salt and pepper to taste
- 1-1/2 cups ricotta cheese
- 1 cup prepared pesto
- 9 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Minced fresh basil for garnishing optional
In a large skillet over medium-high heat, brown ground turkey, onion, and garlic until meat is no longer pink. Reduce heat to medium and add pasta sauce. Bring mixture to a simmer and season with salt and pepper to taste. Set aside for a moment.
In a small bowl, whisk ricotta cheese and pesto until smooth. Set aside for a moment.
Assemble the lasagna: Spread a small amount of meat sauce over the bottom of a 13x9 baking pan. Layer with 3 lasagna noodles, 1/3 of ricotta pesto, and 1/3 of meat sauce. Repeat layers a total of three times, ending with meat sauce. Sprinkle with cheeses and cover pan with foil.
Bake lasagna at 375F 40-45 minutes until cheese is melted and lasagna noodles are tender when poked with a fork. Sprinkle with fresh basil if desired. Let lasagna stand 10 minutes before slicing into squares and serving. Enjoy!
Serving: 1g | Calories: 409kcal | Carbohydrates: 33.1g | Protein: 33.1g | Fat: 17.1g | Saturated Fat: 6.7g | Polyunsaturated Fat: 10.4g | Cholesterol: 97mg | Sodium: 665mg | Fiber: 2.5g | Sugar: 8g