Lasagna with Pesto Bechamel and Turkey Bolognese
- Reviews 1
Ready In: 2 hrs 45 mins
Serves: 8-10
Ingredients
SAUCE
- 1 lb ground turkey
- 1 stalk celery
- 1 stalk carrot
- 1 large onion
- 2 cloves garlic
- olive oil
- 1⁄2 cup white wine
- 1 can tomato paste
- salt & pepper
- 1⁄3 cup fresh parsley
- 4 cans water
PESTO SAUCE
- 1 bunch basil
- 3 cloves garlic
- 1⁄3 cup fresh parsley, chopped
- 1 cup olive oil
BECHAMEL
- 3⁄8 cup butter
- 1⁄3 cup flour
- 3 cups skim milk
- 1 package Barilla lasagna
- parmesan cheese
Directions
- Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic.
- Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
- Add turkey and saute until done; season with S&P.
- Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water.
- Add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
- Pesto: Place all ingredients in blender or food processor and puree until smooth.
- Set aside.
- Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
- Pour in milk, S&P, and stir until thickened, approximately 10 minutes.
- Stir 1 cup pesto sauce into Bechamel.
- Assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 X 13 place: 1st layer: Bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: Bechamel/pesto sauce, 4th layer: Bolognese sauce, 5th layer: parmesan cheese, Repeat layers 2 through 5 until baking pan is filled.
- Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
- NOTES: An option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the Bolognese meat sauce or a simple marinara sauce.
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