Spicy Turkey Lasagna
Today, I'm sharing a recipe from Better Homes and Gardens Skinny Slow Cooker special publication. Now, this is not your all day in-the-crock-pot recipe. This is a three and one-half hour recipe so you can toss the ingredients together after lunch and still make it for dinner time.
12 oz. ground turkey
1 tsp. dried oregano
1/4 tsp crushed red pepper
1 15 oz carton light ricotta cheese
1 3/4 cups shredded Italian-blend cheeses (I used fresh mozzarella cut in thick slices for this ingredient, and I might add, it was fabulous!)
1 10 oz package frozen chopped spinach, thawed and squeezed dry (Fresh spinach cut with kitchen shears into the size right for your family works, too. Can't stand slimy greens if I can use fresh!)
3 1/2 cups chunky pasta sauce with mushrooms and green pepper
12 no-boil lasagna noodles
1/2 cup water
1/4 to 1/2 cup shredded reduced-fat mozzarella cheese
Snipped fresh basil and/or grated Parmesan cheese (optional)
1. Fully cook the ground turkey, breaking up into small pieces as it cooks.
2. Combine ricotta, Italian-blend cheeses and spinach. (Instead, we mixed the ricotta and spinach and layered the sliced fresh mozzarella separately.)
3. Assemble in layers: first a small amount on pasta sauce on bottom of crock, then a layer of the lasagna noodles. Add half the turkey, 1 cup of pasta sauce, sliced mozzarella, half of the water. Last, spread half the ricotta/spinach/Italian cheeses (unless you followed my lead with the mozzarella). Repeat.
4. Cover and cook on low for three and a half hours.
5. Top with reserved 1/2 cup pasta sauce and that 1/4 to 1/2 cup mozzarella cheese and continue cooking on low for an additional 10 minutes.
There you go! This lasagna is so good, my hubby and chicken nugget addicted youngest eat it, spinach and all!
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Shifters & Spice (e-book 99 cents!)
Romance writer. Paranormal and contemporary. Mother of two and wife of perfect husband. Love the environment, travel and reading.
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