Slow Cooker Turkey Mushroom Pesto Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 509.5
  • Total Fat: 27.8 g
  • Cholesterol: 94.7 mg
  • Sodium: 745.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 35.3 g

View full nutritional breakdown of Slow Cooker Turkey Mushroom Pesto Lasagna calories by ingredient
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Number of Servings: 8


    * Olive Oil, 3 tbsp
    * Onions, raw, 1 medium
    * Garlic, 3 clove
    * Spinach, frozen, 2 package
    *1 lb of ground turkey
    * Salt, .5 tsp
    * Pepper, black, .5 tsp
    * Egg, fresh, 1 large
    * *Pesto - 1 dry packet prepared or jar
    * Mozzarella Cheese, whole milk, 2 cup, shredded
    * Cottage Cheese, 1% Milkfat, 15 oz
    * Parmesan Cheese, grated, 0.5 cup
    * Lasagna Noodles 12
    * Mushrooms, fresh, 15 medium


In a large skillet cook raw turkey, onions, mushrooms, garlic, spinach, in oil under everything is tender and onions and garlic are transparent.

In separate bowl mix Mozzarella (1.5 cups), cottage cheese, egg, Pesto(leave 2 tbsp of pesto), and Parmesan. Mix chicken and cheese mixture in large bowl well.

Spread remaining pesto on the bottom of the slow cooker. Then put down 4 layers of lasagna noodles. On top of that layer 1/3rd of the chicken and cheese mixture. Then layer 4 more lasagna noodles. Repeat 3 times.

Set slow cooker for 3 hrs. When finished spread the remaining mozzarella on the top and put lid on for 10 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user CONFUSEDBIRD.

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