Turkey, pesto and ricotta lasagne

  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
  • Print


Turkey, pesto and ricotta lasagne
  • 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
  • 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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