One-Pot Turkey Lasagna

Prep a slow cooker meal the night before so cooking will be one less thing to fit in on those busy days.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: Overnight
  • Stand: 10 mins

One-Pot Turkey Lasagna

Directions

  1. The night before, in a large nonstick skillet cook ground turkey over medium-high heat until no longer pink. Remove from heat. Stir in oregano and crushed red pepper; set aside. In a large bowl combine ricotta cheese, spinach, and Italian blend cheeses.
  2. To assemble, spread 1 cup of the pasta sauce in the removable crockery liner of a 5- to 6-quart oval slow cooker. Top with half of the noodles, breaking and overlapping as necessary to fit. Add half of the turkey mixture, and 1 1/2 cups of the pasta sauce. Crumble half of the ricotta mixture on top. Repeat with remaining noodles, meat mixture, 1 1/2 cups sauce, and remaining ricotta mixture. Cover and refrigerate overnight. Chill remaining sauce.
  3. The next day, let the crockery liner stand at room temperature for 15 minutes. Place crockery liner in the cooker. Cover and cook on low for 5 hours. Top with the remaining pasta sauce and mozzarella cheese. Cook 30 minutes more. Remove crockery liner and let stand, covered, for 10 minutes. If desired, top with basil.

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Nutrition Facts (One-Pot Turkey Lasagna)

  • Per serving:
  • 503 kcal ,
  • 23 g fat
  • (11 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 127 mg chol. ,
  • 1029 mg sodium ,
  • 39 g carb. ,
  • 5 g fiber ,
  • 13 g sugar ,
  • 35 g pro.
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