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1
Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic.
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2
Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
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3
Add turkey and saute until done; season with S&P.
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4
Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water.
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5
Add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
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6
Pesto: Place all ingredients in blender or food processor and puree until smooth.
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7
Set aside.
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8
Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
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9
Pour in milk, S&P, and stir until thickened, approximately 10 minutes.
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10
Stir 1 cup pesto sauce into Bechamel.
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11
Assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 X 13 place: 1st layer: Bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: Bechamel/pesto sauce, 4th layer: Bolognese sauce, 5th layer: parmesan cheese, Repeat layers 2 through 5 until baking pan is filled.
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12
Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
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13
NOTES: An option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the Bolognese meat sauce or a simple marinara sauce.
