Turkey Pesto Lasagna

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Serves10 (1 1/2 cups each)
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  1. Preheat oven to 350 degrees F. Prepare lasagna noodles for al dente according to package. Rinse with cold water and set aside to dry.
  2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softens, 3-5 minutes.
  3. Add the garlic and red pepper flakes. Cook another 30-60 seconds until fragrant.
  4. Turn heat to medium-high and add turkey and black pepper to pan. Cook 7 minutes until turkey is browned. Drain any juices and set aside.
  5. In the empty skillet, heat remaining oil over medium heat. Add bell peppers and cook until they begin to soften, about 4 minutes. Remove from heat.
  6. Combine cottage cheese and pesto in a small bowl.
  7. Spread 1 cup of sauce in the bottom of a 13" x 9" baking dish. Place a layer of noodles, slightly overlapping, into the dish.
  8. Top with 1/3 of the cheese mixture, 1/3 turkey mixture, and 1/3 of the peppers. Top with 1 cup of sauce. Repeat 2 more times.
  9. Add one more layer of noodles, remaining sauce and parmesan cheese on top. Cover with foil and bake 55-60 minutes.
  10. Remove foil and bake another 10 minutes until golden. Serve warm.

Recipe Tips

Use any type of ground meat in place of ground turkey, or omit and replace with eggplant for a vegetarian option.

Use any tomato or marinara sauce on hand.

Nutrition Facts
Turkey Pesto Lasagna
Amount Per Serving
Calories 388 Calories from Fat 103
% Daily Value*
Total Fat 11.4g 18%
Saturated Fat 3.1g 16%
Cholesterol 46mg 15%
Sodium 444mg 19%
Potassium 731mg 21%
Total Carbohydrates 46g 15%
Dietary Fiber 6.2g 25%
Protein 26g 52%
Vitamin A 27%
Vitamin C 152%
Vitamin D0%
Calcium 12%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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