Turkey Lasagna with Pesto and Pepper

Ingredients

Lasagna 400g

Olive oil 2 tsp

Onion 1/2

Garlic 2 cloves

Ground turkey 750g

Salt 1/2 tsp

Ground black pepper 1/2 tsp

Red pepper flakes 1/2 tsp

Yellow bell pepper 2

Red bell pepper 1

Cottage cheese 450g

Pesto sauce 6 tbsp

Marinara sauce 5 cups

Parmesan cheese 2/3 cup

Basil 8

Preheat oven to 175°C (350°F). Cook the lasagna layers according to package instructions. Heat the olive oil and fry the finely chopped onion for about 4 minutes. Press the garlic and add the pepper flakes. Cook for about a minute. Add the ground beef, break it up with a wooden spoon, and season with salt and pepper.

Let the ground beef cook until done. Drain any excess juices from the pan. Transfer the ground beef to a bowl and mix with the onion. Heat a teaspoon of olive oil and fry the julienned pepper. Blend the cottage cheese with the pesto sauce in a blender until smooth. Pour 1 cup of marinara sauce into the bottom of a baking dish.

Lay the lasagna on top, alternating sheets of lasagna with the cottage cheese mixture, ground beef, roasted peppers, and 1/3 of the chopped basil. Top with another 1 cup of marinara and ¼ of the Parmesan cheese. Repeat the process for the next 2 layers, layering them in the same order. Cover the dish with foil and bake for 55-60 minutes. Remove the foil and bake for an additional 10 minutes until golden brown.



Enjoy!