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

Turkey, pesto and ricotta lasagne

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Serves 6

Prep

15M

Cook

1H 20M

Total

1H 35M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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