Five-veg lasagne with lemon basil pesto recipe

Name: Five-veg lasagne with lemon basil pesto recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: European, Mediterranean, Italian
Ingredients: 18.20 gm extra virgin olive oil; 750g turkey mince; 1 large brown onion, chopped; 4 garlic cloves, crushed; 375.00 ml tomato passata; 600g butternut pumpkin, peeled, thinly sliced; Olive oil spray; 350g head broccoli; 250g packet frozen chopped spinach, thawed; 750g reduced-fat fresh ricotta, crumbled; 2 tsp fennel seeds; 4 dried wholemeal lasagne sheets; 2 large zucchini, peeled into ribbons; Mixed salad leaves, to serve; 1 bunch fresh basil, leaves picked; 37.95 gm chopped walnuts; 2 garlic cloves, chopped; 62.50 ml grated parmesan; 36.40 gm extra virgin olive oil; 42.00 gm lemon juice, plus wedges, to serve