Turkey Pesto Lasagna
Servings
101 1/2 cups each
Ingredients
Instructions
  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 Notes

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 322 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 69mg 23%
Sodium 423mg 18%
Potassium 717mg 20%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 8g
Protein 29g 58%
Vitamin A 31%
Vitamin C 137%
Vitamin D0%
Calcium 11%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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