Turkey Pesto Lasagna (Oamc)

Pesto adds a kick to the creamy mozzarella - a perfect topping for this dish. To freeze: complete the dish up to the end of step 4. Cool completely, then freeze in the dish covered with plastic wrap and foil. Bake from frozen at 325F for 30 mins then increase the temp to 400F for another 30 mins until the centre of the dish has reached boiling point for 10 mins.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb ground turkey
• 2  tablespoons olive oil
• 1  onion, chopped
• 1  lemon, zest
• 1  teaspoon dried oregano
• 1 1⁄2 lbs crushed tomatoes
• 1  splash red wine vinegar
• 11  ounces  fresh lasagna noodles
• 9  ounces mozzarella cheese, sliced
• 4  tablespoons heavy cream
• 6 -8  tablespoons pesto sauce
•  salt and pepper

Directions

1. Heat the oven to 400°F Heat a deep non stick pan and stir fry the ground turkey for a few mins until lightly colored. Remove to a plate.
2. Add the oil, cook the onion for 5 mins then return the ground turkey to the pan with the lemon zest, oregano, tomatoes and vinegar. Season and cook for 10 minutes.
3. Soak the lasagna noodles in boililng water until soft. Layer the sheets of lasagna in an oven proof dish with the turkey sauce, half the mozzarella and half the pesto.
4. Pour the cream over the top, and cover with the remaining mozzarella slices and pesto.
5. Bake for 15-20 minutes Serve with a green salad.