Saturday, February 12, 2011

Pesto Lasagna

1 lb ground Turkey (browned)
1 16 oz package lasagna noodles
1 16 oz package frozen spinach (thawed)

Pesto Sauce:
1 1/2 cups fresh basil leaves
2 cloves garlic (peeled and cut in half)
salt and pepper to taste
1/2 cup olive oil
2 tablespoons parmesan cheese
Blend in a blender or food processor until smooth.

In a 13x9 pan assemble lasagna noodles, 1/2 pesto sauce, 1/2 spinach, 1/2 ground turkey (you can mix them together first to make it easier) noodles, rest of pesto, rest of spinach, rest of turkey top with mozzerella cheese if you desire. Bake 350* for 30-45 minutes.