Recipes and Cooking Spicy Turkey Lasagna 4.0 (55) 2 Reviews A slow cooker can do all the heavy lifting when it comes to lasagna! Simply brown your meat, layer it with no-boil noodles, sauce and cheese and flip on the heat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 26, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Slow Cook Time: 3 hrs 45 mins Stand Time: 10 mins Total Time: 4 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 12 ounce uncooked 93% lean ground turkey 1 teaspoon dried oregano, crushed ¼ teaspoon crushed red pepper 1 15 ounce carton light ricotta cheese 2 cup shredded Italian five-cheese blend, divided 1 10 ounce package frozen chopped spinach, thawed and squeezed dry 3 ½ cup chunky pasta sauce with mushrooms and green pepper 6 no-boil lasagna noodles (4 ounces) ½ cup water Snipped fresh basil or grated Parmesan cheese (optional) Chunky pasta sauce with mushrooms and green pepper (optional) Directions In a large nonstick skillet cook ground turkey over medium-high heat until no longer pink, using a wooden spoon to break up turkey as it cooks. Remove from heat. Stir in oregano and crushed red pepper. In a large bowl combine ricotta cheese, 1 1/2 cups Italian cheese blend, and spinach. To assemble, spread 1 cup of the pasta sauce in the bottom of a 5-quart oval slow cooker. Top with half of the noodles, breaking and overlapping as necessary to fit. Add half of the turkey mixture, 1 cup of the pasta sauce, and half of the water. Spread half of the cheese mixture over ingredients in cooker. Repeat layers. Cover and cook on low-heat setting for 3-3/4 hours. Top with the remaining 1/2 cup pasta sauce and 1/2 cup of the Italian cheese blend. Let stand, covered, for 10 minutes before serving. To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil and serve with additional pasta sauce. Andy Lyons For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 391 Calories 15g Fat 34g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 391 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 88mg 29% Sodium 768mg 33% Total Carbohydrate 34g 12% Total Sugars 11g Protein 26g Vitamin C 3.7mg 19% Calcium 351mg 27% Iron 2.4mg 13% Potassium 566mg 12% Folate, total 114.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.