This healthy version of lasagna is made in the slow cooker. Because it uses ground turkey instead of ground beef, fat and calories are reduced. Serve with a simple salad.

Source: Midwest Living


Recipe Summary

20 mins
3 hrs 45 mins
10 mins
4 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet cook ground turkey over medium-high heat until no longer pink, using a wooden spoon to break up turkey as it cooks. Remove from heat. Stir in oregano and crushed red pepper.

  • In a large bowl combine ricotta cheese, Italian cheese blend, and spinach.

  • To assemble, spread 1 cup of the pasta sauce in the bottom of a 5-quart oval slow cooker. Top with half of the noodles, breaking and overlapping as necessary to fit. Add half of the turkey mixture, 1 cup of the pasta sauce, and half of the water. Spread half of the cheese mixture over ingredients in cooker. Repeat layers.

  • Cover and cook on low-heat setting for 3-3/4 hours. Top with the remaining 1/2 cup pasta sauce and mozzarella cheese. Let stand, covered, for 10 minutes before serving.

  • To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil and serve with additional pasta sauce.

Nutrition Facts

391 calories; fat 15g; cholesterol 88mg; saturated fat 6g; carbohydrates 34g; mono fat 1g; poly fat 1g; insoluble fiber 4g; sugars 11g; protein 26g; vitamin a 1876.8IU; vitamin c 3.7mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 4mg; vitamin b6 0.2mg; folate 114.9mcg; vitamin b12 0.5mcg; sodium 768mg; potassium 566mg; calcium 351mg; iron 2.4mg.