Lasagna with Pesto Bechamel and Turkey Bolognese
Elevate your comfort food game with this indulgent yet unique Lasagna with Pesto Bechamel and Turkey Bolognese. This recipe marries the richness of a creamy pesto-infused béchamel sauce with the hearty flavors of a ground turkey bolognese for a lighter twist on the classic dish. Layers of tender lasagna noodles are generously stacked with the savory turkey sauce, dollops of creamy ricotta, and gooey mozzarella, creating a symphony of textures and flavors in every bite. Perfect for a crowd-pleasing dinner or a meal prep masterpiece, this 9x13-inch baked lasagna features wholesome ingredients like crushed tomatoes, fresh vegetables, and aromatic herbs. Topped with bubbly, golden mozzarella, it’s a showstopping centerpiece for any table. Whether you're a fan of traditional Italian classics or looking for an innovative spin, this lasagna is a must-try! Ideal keywords: turkey lasagna, pesto béchamel, turkey bolognese, baked pasta recipe, Italian-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.5 cup Pesto sauce
- 0.5 cup Parmesan cheese, grated
- 12 Lasagna noodles
- 2 cups Mozzarella cheese, shredded
- 1 cup Ricotta cheese
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, about 5-7 minutes. Remove the turkey and set aside.
In the same skillet, sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
Return the turkey to the skillet and stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer the sauce over low heat for 20-25 minutes, stirring occasionally.
Preheat your oven to 375°F (190°C).
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until paste-like. Gradually whisk in the milk, continuing to stir until the mixture is thickened and smooth, about 5-7 minutes.
Remove the bechamel sauce from the heat and stir in the pesto and grated Parmesan cheese. Set aside.
Cook the lasagna noodles according to package instructions or use no-boil noodles if preferred. Drain and set aside.
In a 9x13-inch baking dish, spread a thin layer of turkey bolognese sauce. Place a layer of lasagna noodles over the sauce, followed by a layer of turkey bolognese, a layer of pesto bechamel, dollops of ricotta cheese, and a sprinkle of shredded mozzarella.
Repeat these layers until all ingredients are used, finishing with a layer of pesto bechamel and a generous topping of mozzarella cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
6512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.2 g | 395% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 6857 mg | 298% | |
| Total Carbohydrate | 659.1 g | 240% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 102.6 g | ||
| Protein | 311.6 g | 623% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 4657 mg | 358% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 5897 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
