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
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Ingredients

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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.

Nutrition Facts

391 calories; 15 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 88 mg cholesterol; 768 mg sodium. 566 mg potassium; 34 g carbohydrates; 4 g fiber; 11 g sugar; 26 g protein; 0 g trans fatty acid; 1877 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 115 mcg folate; 1 mcg vitamin b12; 351 mg calcium; 2 mg iron;

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