Turkey, pesto and ricotta lasagne

turkey, pesto and ricotta lasagne
1H 20M
1H 35M



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.


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