Turkey and Pesto Slow Cooker Lasagna
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Turkey and Pesto Slow Cooker Lasagna
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This Turkey and Pesto Slow Cooker Lasagna is a healthy version of your favorite Italian dinner recipe -- made easily in the Crock Pot!
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Ingredients
- 1 lb. ground turkey breast or substitute with chicken, ground beef, or sausage
- 1 small onion, diced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) container low fat ricotta cheese
- ¼ cup pesto
- 2 cups shredded part skim mozzarella cheese divided
- 9 “no boil” (or "oven ready") lasagna noodles
- Parmesan cheese for serving
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Instructions
- In a large skillet over medium-high heat, cook turkey, onion, Italian seasoning, and salt until turkey is no longer pink. Drain.
- In a medium bowl, combine ricotta, pesto, and 1 cup of mozzarella cheese.
- Spray a 6-quart slow cooker with cooking spray. Spread about 1/3 of the marinara sauce onto bottom of the slow cooker. Place a layer of 3 lasagna noodles on top, breaking noodles as necessary to fit in cooker.
- Spread about 1/3 of ricotta cheese mixture on top of noodles. Then add 1/2 of turkey mixture on top. Drizzle with another 1/3 of the marinara sauce and then another layer of 3 noodles.
- Repeat with additional layer of 1/3 of the ricotta cheese mixture and 1/2 of the turkey. Top with remaining noodles, remaining ricotta cheese mixture, and remaining marinara. Sprinkle with remaining 1 cup mozzarella cheese.
- Cover and cook on LOW for 3-4 hours or on HIGH for about 2 hours. You know it's done when the noodles are tender and the cheese is melted!
- Remove lid and allow lasagna to cool slightly (for about 10-15 minutes) before slicing and serving. This will allow it to set so that it stays together nicely in squares!
Notes
- I used ground turkey breast, but you can absolutely substitute with your favorite lasagna meat – ground beef, ground sausage, whatever! Make a CHICKEN LASAGNA using about 3 cups chopped rotisserie chicken or ground chicken instead of the turkey.
- Look for "oven ready" or "no boil" lasagna noodles so that you don't have to pre-cook the noodles before they go into your slow cooker.
- Prepare the turkey and the ricotta mixture in advance and keep them refrigerated until you're ready to assemble your lasagna. You can do this the night before or over the weekend, so that you only have to layer the ingredients in your slow cooker before turning it on.
- How to reheat leftover lasagna: if you have extra lasagna that you'd like to reheat for another meal, just place the lasagna in a baking dish, cover with foil, and bake at 350 degrees until heated through (about 20-30 minutes).
Nutrition Information
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Serving
1/8 of the recipe
Calories
343kcal
(17%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
66mg
(22%)
Sodium
934mg
(39%)
Potassium
611mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
885IU
(18%)
Vitamin C
6.9mg
(8%)
Calcium
404mg
(40%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 343kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 934mg | 39% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 404mg | 40% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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