Boil noodles in salted water until cooked (10-15min). Drain and rinse carefully so that they don't tear or break. Cover to prevent them from drying out or sticking together, and set aside.
Brown the ground turkey over medium heat and then drain off the juices. Put back on the stove on medium heat. Add 1 clove of garlic (minced), and about 3/4 of the diced onion, and bell pepper. Simmer for 5 minutes or until veggies soften. Then add the jar of pasta sauce. Simmer on low while preparing the pesto and cheese mixture.
Pesto (you can substitute with store-bought pesto):
Put the basil leaves, 4 cloves of garlic, 1/2 cup of shredded parmesan, walnuts and olive oil in a food processor. Blend until smooth.
In a large mixing bowl, combine the ricotta cheese and all but a handful of the shredded mozzarella (save about 1/4 cup for the top of the lasagna). Then stir in 2 tablespoons of pesto (or more if you like), salt and pepper.
Preheat oven to 350 degrees. In a 9"x13" (3 quart) baking dish, start by spreading a spoonful of pasta sauce on the bottom to prevent sticking. Then add a layer of noodles (about 3 or 4 should make a layer). Next, spread a layer of the cheese mixture. It doesn't have to be perfectly even because it will all melt together. Then add a layer of pasta/meat sauce. Repeat these layers until only a spoonful of sauce remains. You should be able to make 3-4 layers. Top with one last layer of noodles, followed by a spoonful of pasta sauce, the remaining onion and bell pepper, and mozzarella cheese.
Bake until brown on top and bubbly (30-45 minutes). Allow it to cool for about 10 minutes before serving so that it firms up and doesn't run.
If I have leftover red wine in the fridge, sometimes I'll add about 4 ounces (a glassful) to the turkey and veggies for added flavor. Simmer for a few minutes before adding the pasta sauce.
You will have leftover pesto from the recipe above. Sometimes I'll add a teaspoon to the pasta sauce. Or you can spread it on some slices of bread, sprinkle with cheese and put them under the broiler for a few minutes to serve as a side or appetizer.
To save time, my mom covers her lasagna with plastic wrap and heats it in the microwave for 20 minutes instead of baking it in the oven.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 189 (44%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 64.8mg||20 %|
|Sodium 633.4mg||22 %|
|Potassium 403.7mg||11 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 27g|
|Protein 26.1g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 430
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