Lasagna With Pesto Bechamel And Turkey Bolognese

A light and lively pasta dish which my twin sister and i who share a passion for cooking developed. It takes a bit of prep work but is well worth the effort. Leftovers if there are any can be very successfully frozen. We developed this recipe using a basic lasagna recipe taught to us by our old family friend from bologna and lightened it up a bit and added a bit of zip.

Steps

Bolognese pasta sauce: in food processor or blender , puree onion , celery , carrot , and garlic.

Cover bottom of heavy saucepan with olive oil , saute veggies in hot oil approximately 15 min.

Add turkey and saute until done.

Season with s&p.

Pour in white wine and deglaze until wine evaporates.

Pour in can of paste and stir in 4 cans of water.

Add fresh parsley and simmer partially covered until thickened , approximately 1 hour.

Pesto: place all ingredients in blender or food processor and puree until smooth.

Set aside.

Bechamel: melt butter in small saucepan , stir in flour and cook 5 minutes until mixture just starts to color.

Pour in milk , s&p , and stir until thickened , approximately 10 minutes.

Stir 1 cup pesto sauce into bechamel.

Assemble lasagna: , 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 thr.

Ingredients

ground turkey, celery, carrot, onion, garlic, olive oil, white wine, tomato paste, salt & pepper, fresh parsley, water, basil, butter, flour, skim milk, barilla lasagna, parmesan cheese