Slow Cooker Turkey Lasagna
- Number of Servings: 8
Ingredients
1 package of Ground turkey, 93% leanGround Red Pepper, 1 tspDried Thyme, 1 tspCascone's Original Pasta Sauce, 3 cupEggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)Ricotta Cheese, part skim milk, 15 ozLight Shredded Three Cheese Blend, 1 cupEgg white, fresh, 1 largeBarilla Lasagna Noodles, No Boil, 6 noodles
1. In a skillet over moderate heat, brown the ground turkey and drain any excess liquid. Stir in red pepper, thyme, tomato sauce, and eggplant.
2. In a mixing bowl, combine the ricotta, shredded cheese blend, and egg substitute.
3. Coat the inside of the slow cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining sauce.
5. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours.
Serving Size: Makes about 8 servings, approximately 1 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user IAMZBEE.
2. In a mixing bowl, combine the ricotta, shredded cheese blend, and egg substitute.
3. Coat the inside of the slow cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining sauce.
5. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours.
Serving Size: Makes about 8 servings, approximately 1 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user IAMZBEE.
Nutritional Info Amount Per Serving
- Calories: 333.3
- Total Fat: 12.6 g
- Cholesterol: 90.2 mg
- Sodium: 771.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 4.5 g
- Protein: 29.0 g
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