Slow Cooker Tofu Turkey Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
20 oz ground extra lean turkey breast1 tsp dried Italian seasoning1 24-26 oz jar pasta sauce1/3 c. water9 uncooked lasagna noodlescooking spray4 oz sliced mushrooms1 lb (454 g) firm or extra firm Tofu1.5 c shredded part-skim mozzarella or low-fat cheddar cheese
Cook turkey and Italian seasoning in non-stick skillet until no longer pink. Set aside.
Combine pasta sauce and water in a bowl. Also set aside.
Place 4 uncooked noodles, coated with cooking spray in the slow cooker. Break into pieces to fit.
Layer with half the turkey mixture and half the sauce mixture. Cover with mushrooms. Spread sliced tofu over the mushrooms. Sprinkle with half the cheese.
Layer with remaining noodles, turkey, sauce mixture and mushrooms. Sprinkle remaining cheese on top.
Cover and cook on high for 1 hour and low for another 5 hours.
NOTE: You could also make it without the turkey. Just remove the turkey from the ingredient calculations.
Number of Servings: 8
Recipe submitted by SparkPeople user BSUEBEA.
Combine pasta sauce and water in a bowl. Also set aside.
Place 4 uncooked noodles, coated with cooking spray in the slow cooker. Break into pieces to fit.
Layer with half the turkey mixture and half the sauce mixture. Cover with mushrooms. Spread sliced tofu over the mushrooms. Sprinkle with half the cheese.
Layer with remaining noodles, turkey, sauce mixture and mushrooms. Sprinkle remaining cheese on top.
Cover and cook on high for 1 hour and low for another 5 hours.
NOTE: You could also make it without the turkey. Just remove the turkey from the ingredient calculations.
Number of Servings: 8
Recipe submitted by SparkPeople user BSUEBEA.
Nutritional Info Amount Per Serving
- Calories: 364.8
- Total Fat: 18.1 g
- Cholesterol: 61.3 mg
- Sodium: 505.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.5 g
- Protein: 31.3 g
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