Lasagna With Pesto Bechamel And Turkey Bolognese

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb ground turkey
• 1 stalk celery
• 1 stalk carrot
• 1 large onion
• 2 cloves garlic
• olive oil
• 1/2 cup white
• 1 can tomato paste
• salt & pepper
• 1/3 cup fresh parsley
• 4 cans water
• 1 bunch basil
• 3 cloves garlic
• 1/3 cup fresh parsley, chopped
• 1 cup olive oil
• 3/8 cup butter
• 1/3 cup flour
• 3 cups skim milk
• 1 package barilla lasagna
• parmesan cheese

Recipe

• 1 bolognese pasta sauce: in food processor or blender, puree onion, celery, carrot, and garlic.
• 2 cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
• 3 add turkey and saute until done; season with s&p.
• 4 pour in white and deglaze until evaporates; pour in can of paste and stir in 4 cans of water.
• 5 add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
• 6 pesto: place all ingredients in blender or food processor and puree until smooth.
• 7 set aside.
• 8 bechamel: melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
• 9 pour in milk, s&p, and stir until thickened, approximately 10 minutes.
• 10 stir 1 cup pesto sauce into bechamel.
• 11 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.
• 12 bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
• 13 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.