Turkey Pesto Lasagna Oamc Recipes

SLOW-COOKER TURKEY PESTO LASAGNA

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

TURKEY PESTO LASAGNA (OAMC)

Steps:

• Heat the oven to 400°F Heat a deep non stick pan and stir fry the ground turkey for a few mins until lightly colored. Remove to a plate.
• Add the oil, cook the onion for 5 mins then return the ground turkey to the pan with the lemon zest, oregano, tomatoes and vinegar. Season and cook for 10 minutes.
• Soak the lasagna noodles in boililng water until soft. Layer the sheets of lasagna in an oven proof dish with the turkey sauce, half the mozzarella and half the pesto.
• Pour the cream over the top, and cover with the remaining mozzarella slices and pesto.
• Bake for 15-20 minutes Serve with a green salad.

PEROGY LASAGNA (OAMC)

Steps:

• Mix together cottage cheese, egg and onion salt.
• In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
• Line bottom of a 9 X 13 inch pan with 4 noodles.
• Spread first mixture evenly on top.
• Add 4 additional noodles and cover evenly with potato mixture.
• Top with remaining 4 noodles, remaining cheese and bacon.
• Bake at 350 degrees for 30 minutes.
• Serve with sour cream.
• For best flavour, bake ahead and reheat.
• *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
• **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.