Spicy Turkey Lasagna
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.
Ingredients
Directions
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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.
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In a large bowl combine ricotta cheese, Italian cheese blend, and spinach.
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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.
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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.
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To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil and serve with additional pasta sauce.