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Lasagna

Lasagna

Nutrition Facts
  • cal. (kcal) 460
  • Makes: 8 servings
  • Prep: 20 mins
  • Slow Cook: 4 hrs on HIGH or LOW for 5 1/2 hours
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by 18 people
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Ingredients

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  • 1 medium-size onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 15 - ounce container part-skim ricotta
  • 1 8 - ounce package reduced-fat Italian-blend shredded cheese
  • 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
  • 12 lasagna noodles (12 ounces) broken in half
  • 1 25 - ounce jar chunky tomato sauce

Directions

  1. Coat slow cooker bowl with nonstick cooking spray. Stir together onion, garlic, turkey, oregano, salt and pepper; set aside.
  2. In a small bowl, stir together ricotta, 1 cup of the shredded cheese and the spinach.
  3. In slow cooker bowl, layer about 8 of the uncooked noodle halves, overlapping as necessary. Spread half of both the meat mixture and the ricotta mixture over noodles, then top with about 1 cup of the tomato sauce and 1/4 cup water. Continue layering with remaining noodles, meat, ricotta mixture, 2 cups of the sauce and an additional 1/4 cup water. Top layers with 8 noodle halves and remaining 1/2 cup tomato sauce.
  4. Cover and cook on HIGH for 4 hours or LOW for 5 1/2 hours, or until internal temperature registers 160 degrees F on an instant-read thermometer. Sprinkle remaining 1 cup shredded cheese on top for last 30 minutes of cooking time or until melted.

Nutrition Information for Lasagna

Servings Per Recipe: 8
PER SERVING: 460 cal., 18 g total fat (8 g sat. fat), 79 mg chol., 863 mg sodium, 45 g carb. (3 g fiber), 30 g pro.

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