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It has taken me WAY too long to post this recipe. This easy pesto lasagna is creamy, cheesy, and so darn easy.

My mother gets full credit for this recipe she made when I was young; it quickly became one of her “known” meals. You know what I mean? Every time someone brings a dish somewhere, there is always that dish that people request..that was this dish of hers.

Reasons this Pesto Lasagna is fantastic

• Easy to prep the day before and leave in the fridge til you’re ready to pop it in the oven.
• Great leftovers! These leftovers are perfect for lunch or dinner the next day.
• The cheesy, ooey-gooey, warmness of this dish is the perfect comfort food.
• Undeniably a crowd pleaser!

Layer and Layers of Goodness

How to make this beautifully layered dish:

After the sauce is made and the meat is cooked..a decent layer of sauce at the bottom of the dish stops anything from sticking. Additionally, tilting the dish to coat the walls keeps everything from sticking on the sides.

Second, ingredient down is some cooked turkey. Just a thin layer will do.

The reason I suggest the no-boil noodle is ease! They are the easiest way to make lasagna and you really can’t taste a difference. I have even used to the Gluten Free ones (Buy here) and they are delicious! Anyways, open that box and lay down a full layer of noodles, completely cover the dish, breaking the last noodle to make everything fit without overlapping.

Next is more sauce, since the noodles aren’t cooked it makes it easy to spread a nice thick layer of sauce over each noodle. (Keep in mind that because the noodles are no boil they will need to be surrounded in moisture to come to soften in the oven.)

Another layer of turkey but save just a little for the top layer (about a handful)

Then another modest layer cheese, finally the final layer of noodles, more sauce on top of those. FInally onto the last layer. Add the rest of the turkey, a generous layer of mozarella then top with a little freshly grated parm cheese and a sprinkle of garlic salt. The parm cheese and garlic salt are definetly optional but I highly recommend it as it adds a lot of depth to the dish.

Easy Pesto Lasagna

Print Recipe

This lasagna can be done in under an hour or prepped the day before and just tossed in the oven when you’re ready. Enjoy this creamy, dreamy, and easy recipe!

Dish 9×13

• Author: Taylor Fuller
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hour
• Yield: 9 x 13 inch dish 1x

Ingredients

Scale 1x2x3x

• 1lb Ground Turkey
• 2 Packets Knorr Creamy Pesto Sauce (Buy Here)
• 3 1/2 cups Evaporated Milk (recommended but ok to change to preferred milk)
• 2 tbsp Butter
• 1lb Shredded Mozeralla
• 9oz No-Boil Lasanga Noodles (Buy here)
• 1/4 cup fresh Parmesan Cheese and pinch of Garlic salt (optional but recommended)

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Instructions

1. Preheat oven to 350 Degrees
2. Cook ground turkey on skillet til done, do not overcook.
3. Prepare Pesto sauce as directed on package
   • Whisk evaporated milk, Knorr Creamy Pesto sauce packets and butter in sauce pan
   • Heat slow, whisking often til done (as directed on package)
4. Layer Lasagna as follows: Bottom layer, cover bottom with thin layer of sauce, thin later of meat, noodles straight from package, cover the whole 13×9 pan, sauce on top of noodles, layer of meat, good layer of cheese, noodles, sauce, meat then cover the dish with nice thick layer of cheese to top it off.
5. Sprinkle fresh grated parm and a pinch of garlic salt over top the dish
6. Cover dish in foil and poke some holes in foil
7. Bake in preheated oven at 350 for 25 mins. Remove foil and cook for another 10 mins til cheese is browning.
8. Serve and enjoy!

Keywords: Easy Cheesy Pesto Lasagna