Wednesday, March 6, 2013

turkey-cauliflower lasagna made with power greens pesto

The benefits of a Mediterranean Diet are a hot topic right now. While I don't pigeonhole the way we eat, most of what I feed my family falls into this way of eating: lots of veggies, leafy greens, nuts, good fats, lean meats... With this in mind, I recently shared my recipe for "Power Greens Pesto" with Walter Stewart's Market. There, I paired it with a delicious pasta I came across on one of their end aisle displays. Delicious.

Then later in the week, I transformed the remaining pesto into a comforting (Mediterranean Diet-inspired) lasagna loaded with turkey, veggies and the power pesto. The verdict? Rave reviews!

Turkey-Cauliflower Lasagna with Power Greens Pesto
(makes 12 servings; freezes well)

olive oil
1-2 onions, diced
1 lb ground turkey
1 head of cauliflower, chopped
2 T dried basil
2 T dried oregano
4 cups (30 oz) organic ricotta cheese
3 cups power pesto
8 oz oven-ready (no cook) lasagna sheets
2 cups mozzarella
1 cup Parmesan, shredded

Preheat oven to 350.  Saute onion, ground turkey, cauliflower and dried spices in a bit of olive oil, until cooked through. In baking dish(es) layer: a bit of pesto + lasagna sheets + ricotta + pasta sheets + turkey/cauliflower mixture + pesto + pasta sheets + shredded cheese. Bake for 30 minutes, or until cheese is golden brown, and pasta is al dente. 

You may freeze the lasagna cooked or uncooked. If you freeze it uncooked, simply double the cook time if you are reheating from frozen, so 1 hour. 

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