Slow Cooker Turkey Lasagna

Slow Cooker Turkey Lasagna

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Slow Cooker Turkey Lasagna calories by ingredient

Number of Servings: 8


    1 package of Ground turkey, 93% lean
    Ground Red Pepper, 1 tsp
    Dried Thyme, 1 tsp
    Cascone's Original Pasta Sauce, 3 cup
    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
    Ricotta Cheese, part skim milk, 15 oz
    Light Shredded Three Cheese Blend, 1 cup
    Egg white, fresh, 1 large
    Barilla 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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I am allergic to eggplant, so I substitute young zucchini (bigger ones are too watery). Delish! - 9/25/17

  • no profile photo

    Delish! - 11/10/11