Pesto Cream Sauce Lasagna

I made this receipe up one night we had friends over and I ran out of spaghettil sauce. Everybody liked this one better. You can make the lasagna and cover with plastic wrap and foil then freeze(defrost before baking), or you can make the night before and put it in the fridge.


1 1/2 pound of chopped turkey(or meat of choice) I used left over thanksgiving turkey that I froze
1 cup mozzarella cheese
no bake flat rolled lasagna noodles(I used Barilla brand)
3 tbs pesto
4 cups ricotta cheese
1 cup defrosted spinach
1/4 cup parmesan cheese
2 cups half and half(or heavy cream or milk whatever you have)
2 cups turkey stock(or whatever you have on hand)
4 tbs butter
4 tbs flour
salt and pepper to taste

Preheat oven to 375*

Chop turkey meat and reserve in a bowl. Mix together ricotta, spinach 1/8 cup parmesan cheese, 1/4 tsp salt, 1/2 tsp pepper stir and set aside.
Melt butter in large sauce pan add flour, and cook 1-2 minutes. Add half and half and stock, whisk to combine and make sure there are no lumps cook on medium heat until thickend. Add the pesto and stir take off heat.
In a 13/9 baking dish add a little of sauce to bottom of pan and start to layer ingredients like a normal lasagna. Finish top layer with the sauce and mozzarella cheese and the rest of the pamesan cheese.
Bake for 1 hour covered. Remove foil and bake for another 10 minutes until brown and bubbly