Turkey Lasagna

Turkey Lasagna
Servings: 8 Prep 10 mins Cook 10 mins Slow Cook on HIGH for 4 hours or LOW for 5 hours


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/4 pounds ground turkey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 container (15 oz) low-fat ricotta
  • 1 cup Italian blend shredded cheese
  • 12 lasagna noodles, broken in half
  • 1 pkg (10 oz) frozen chopped broccoli, thawed and squeezed dry
  • 1 jar (26 oz) chunky tomato sauce

Make It

1. In a large nonstick skillet, heat oil over medium-high heat. Cook onion and garlic 4 minutes or until softened. Add turkey and cook 6 minutes, breaking up with a wooden spoon; season with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the shredded cheese.

3. Line a 5- to 6-quart slow cooker with a slow cooker liner. Layer half the uncooked noodles into slow cooker, overlapping as necessary. Spread half the turkey mixture and broccoli over noodles; top with half the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top. Continue layering with remaining noodles, turkey mixture, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining 1/2 cup shredded cheese on top during last 15 minutes of cooking. Use liner to lift lasagna from slow cooker; slice and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 418, Fat, total (g): 13, chol. (mg): 68, sat. fat (g): 4, carb. (g): 44, fiber (g): 4, pro. (g): 32, sodium (mg): 706, Percent Daily Values are based on a 2,000 calorie diet.