Lasagna, Slow Cooker Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz ground turkey, 93% lean42 oz no salt added diced tomatoes3 cloves garlic1 Tbsp dried oregano1/4 tsp black pepper1/2 cup chopped fresh parsley1 10oz pkg frozen chopped spinach, thawed and drained1 cp part skim ricotta cheese6 oz shredded part skim mozarella cheese3 Tbsp shredded parmesan cheese
Makes 6 servings. Use a 6 quart slow cooker (adjust for time according to your type and size of cooker)
Brown the ground turkey in a nonstick skillet and set aside.
In a medium bowl, combine the tomatoes, garlic, oregano, and pepper.
In another medium bowl, combine the ricotta, parsley, Parmesan.
Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the spinach. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.
To spice it up, add red pepper flakes to the tomatoes.
If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.
Number of Servings: 6
Recipe submitted by SparkPeople user MACINPAK.
Brown the ground turkey in a nonstick skillet and set aside.
In a medium bowl, combine the tomatoes, garlic, oregano, and pepper.
In another medium bowl, combine the ricotta, parsley, Parmesan.
Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the spinach. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.
To spice it up, add red pepper flakes to the tomatoes.
If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.
Number of Servings: 6
Recipe submitted by SparkPeople user MACINPAK.
Nutritional Info Amount Per Serving
- Calories: 393.1
- Total Fat: 12.0 g
- Cholesterol: 57.7 mg
- Sodium: 369.6 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 6.5 g
- Protein: 27.8 g
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