Caramelized Onion, Pesto & Turkey Lasagna
- 2 tbsp (25 mL) olive oil
- 2 large onions, thinly sliced
- 2 tbsp (25 mL) brown sugar
- 10 sheets fresh* lasagna noodles (4.5″ x 12.5″)
- 1 3/4 cup (414 mL) pesto
- 4 cups (946 mL) cooked Ontario turkey, chopped
- 3 cups (710 mL) low fat Ricotta cheese
- 4 large tomatoes, sliced
- 1 cup (250 mL) mozzarella cheese, shredded
- 1/4 cup (50 mL) Parmesan cheese, grated
Pre-heat oven to 350°F (180°C). Lightly oil a 13″ x 9″ baking dish.
In a large pan heat oil over medium heat. Add onions and brown sugar and sauté for 15 minutes or until onions are soft and starting to caramelize. Set aside.
In the baking dish spread 2 tbsp pesto on the bottom. Place a single layer of noodles (2) to cover the entire bottom of the dish. Spread the noodles with ¾ cup pesto evenly. Layer 2 cups of cooked Turkey on top of the pesto, and then half of the caramelized onions.
Place another layer of noodles on top of the onions, pressing lightly. Spread 1 ½ cups of ricotta cheese evenly over the noodles. Cover cheese with a single layer of tomato.
Place another noodle layer and repeat turkey/onion layer. Cover once more with noodles and repeat ricotta/tomato layer. Finish with another layer of noodles and then spread top with remaining pesto. Sprinkle mozzarella and Parmesan cheese evenly over the top.
Cover dish with lightly greased foil and bake for 15 minutes. Remove foil and bake 5-10 minutes more or until cheese is melted and starting to turn golden. Remove from oven and let sit for 5 minutes. Serve!
*Some fresh noodles are dry. Place noodles one at a time in hot water for a few seconds to soften.