Lasagna with Pesto Bechamel and Turkey Bolognese

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“A light and lively pasta dish which my twin sister and I who share a passion for cooking developed. It takes a bit of prep work but is well worth the effort. Leftovers if there are any can be very successfully frozen. We developed this recipe using a basic lasagna recipe taught to us by our old family friend from Bologna and lightened it up a bit and added a bit of zip.”
2hrs 45mins

Ingredients Nutrition


  1. Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic.
  2. Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
  3. Add turkey and saute until done; season with S&P.
  4. Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water.
  5. Add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
  6. Pesto: Place all ingredients in blender or food processor and puree until smooth.
  7. Set aside.
  8. Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
  9. Pour in milk, S&P, and stir until thickened, approximately 10 minutes.
  10. Stir 1 cup pesto sauce into Bechamel.
  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.
  12. Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
  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.

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