Best Crock Pot Turkey Lasagna Recipes

Healthy Turkey Lasagna (Crock Pot) image

Provided by PSU Lioness

Categories Poultry

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) container low fat cottage cheese
1 cup reduced-fat Italian cheese blend, shredded
12 whole wheat lasagna noodles, broken in half (12 ounces)
1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
1 (26 ounce) jar chunky tomato sauce

Steps:

In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened.
Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, basil, salt and pepper. Set aside.
In a small bowl, combine cottage cheese and 1/2 cup of the Italian shredded cheese.
In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary.
Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water.
Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
Cover and cook on HIGH for 4 hours or LOW for 5 hours.
Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.

Nutrition Facts : Calories 189.4, Fat 7, SaturatedFat 2, Cholesterol 54.2, Sodium 857.2, Carbohydrate 10.3, Fiber 2.8, Sugar 7, Protein 22.7

Crock Pot Turkey Lasagna image

Provided by Everybody eats when

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb ground turkey
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
12 ounces low fat cottage cheese
1/2 cup parmesan cheese, grated
12 ounces lasagna noodles, uncooked
16 ounces part-skim mozzarella cheese, shredded
1 1/2 cups water

Steps:

Brown ground turkey in olive oil.
Add tomato sauce (and lots of oregano!) and mix thoroughly.
Spoon a layer of meat sauce onto the bottom of the slow cooker.
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 4 to 5 hours.

Nutrition Facts : Calories 538.9, Fat 20.7, SaturatedFat 9.3, Cholesterol 90, Sodium 1368.9, Carbohydrate 48.4, Fiber 4.1, Sugar 9.1, Protein 39.9

Spicy Turkey Lasagna for the Crock Pot image

Provided by SweetySJD

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
15 ounces ricotta cheese
2 cups Italian cheese blend, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
12 lasagna noodles, uncooked, broken in half
1 (26 ounce) jar chunky garden combination pasta sauce
1/2 cup water
parmesan cheese, grated (optional)

Steps:

In a skillet over medium-high heat, brown turkey, breaking up clumps, until no longer pink.
Add oregano, salt and red pepper flakes. Remove from heat.
In a bowl mix the ricotta, cheese blend and spinach.
In crock pot, layer half the noodles, overlap as necessary.
Spoon on half the meat mixture and cover with half the sauce and half the water.
Spread half the cheese blend on top.
Repeat layering.
Cook on low heat about 4 1/2 hours.
Sprinkle with parmesan cheese to serve.

Nutrition Facts : Calories 320.6, Fat 12.7, SaturatedFat 6.1, Cholesterol 73.1, Sodium 276.1, Carbohydrate 29.1, Fiber 2.4, Sugar 1.1, Protein 22.2