Turkey Pesto Lasagna Cups From www.fromaway.com
Turkey Pesto Lasagna Cups
• 1 batch basil pesto
•Generous squeeze of fresh lemon juice
•15 lasagna noodles, boiled according to package directions, drained and separated
•1 lb 85/15 ground turkey
•Kosher salt and freshly ground black pepper
•2 baby zucchini, peeled and diced
•12 thin slices fresh mozzarella cheese
Preheat oven to 350. Grease stoneware pan lightly with olive oil. Add fresh lemon and salt and pepper to basil pesto.
Cook ground turkey in a large skillet over medium-high heat in a drizzle of olive oil until no longer pink. Season with salt and pepper. Stir in zucchini and remove from the heat. Cut cooked noodles in half (or appropriate size to fit pan).
To assemble the individual lasagnas, layer a square of noodle, spread a heaping teaspoon of basil pesto, the turkey and zucchini mixture, and a slice of cheese. Repeat twice, finishing with a noodle covered in pesto, sprinkled with torn pieces of mozzarella. An extra drizzle of olive oil doesn’t hurt, either. Bake 30-35 minutes, until the cheese is bubbly and browned. Let stand 10 minutes before serving.