Average Rating: 4.75TOTAL TIME: Prep: 25 min. Cook: 3 hours + standing
YIELD: 8 servings.Ingredients
- 1 pound ground turkey
- 1 small onion, chopped
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 container (15 ounces) whole-milk ricotta cheese
- 1/4 cup prepared pesto
- 1 jar (24 ounces) marinara sauce
- 9 no-cook lasagna noodles
- Grated Parmesan cheese
Instructions
- 1. Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray.
- 2. In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt.
- 3. In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
- 4. Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.
Nutrition Facts
1 slice (calculated without Parmesan cheese): 397 calories, 19g fat (8g saturated fat), 79mg cholesterol, 883mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 28g protein.