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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Recipe Summary

prep:
20 mins
slow-cook:
3 hrs 45 mins (low)
stand:
10 mins
Servings:
8
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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; total fat 15g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 88mg; sodium 768mg; potassium 566mg; carbohydrates 34g; fiber 4g; sugar 11g; protein 26g; trans fatty acidg; vitamin a 1877IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 115mcg; vitamin b12 1mcg; calcium 351mg; iron 2mg.

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