Name: Turkey, pesto and ricotta lasagne
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 750 gram (1½ pounds) minced (ground) turkey; 3 cup (750ml) bottled tomato pasta sauce; 1 teaspoon dried oregano leaves; 2 cup (480g) ricotta cheese; 1/2 cup (40g) finely grated parmesan cheese; 1/2 x 375g packet fresh lasagne; 1 1/2 cup (150g) coarsely grated mozzarella cheese; 190 gram (6 ounces) bottled sun-dried tomato pesto

Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

750 gram (1½ pounds) minced (ground) turkey

3 cup (750ml) bottled tomato pasta sauce

1 teaspoon dried oregano leaves

2 cup (480g) ricotta cheese

1/2 cup (40g) finely grated parmesan cheese

1/2 x 375g packet fresh lasagne

1 1/2 cup (150g) coarsely grated mozzarella cheese

190 gram (6 ounces) bottled sun-dried tomato pesto

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Heat oil in large saucepan, add onion, garlic and turkey; cook, stirring, until browned. Stir in sauce and oregano; simmer, uncovered, about 10 minutes or until thickened, season to taste.

3.Combine ricotta and parmesan in small bowl.

4.Spread ½ cup turkey sauce over base of ovenproof dish (2-litre/8-cup). Top with one lasagne sheet, trimmed to fit. Top with one-third turkey mixture. Spread with one-third of the mozzarella. Repeat layering, finishing with lasagne; spread with pesto then ricotta mixture.

5.Bake, in oven, about 45 minutes or until pasta is tender. Stand 10 minutes before serving.

We used a thin tomato pasta sauce, also known as sugo or passata, which contains only tomatoes and onion.
Note

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Ingredients

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