Lunch: Slow Cooker Turkey Pesto Lasagna Recipe

Ingredients

1 pound ground turkey
1 small onion, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 container (15 ounces) whole-milk ricotta cheese
1/4 cup prepared pesto
1 jar (24 ounces) marinara sauce
9 no-cook lasagna noodles
Grated Parmesan cheese

Instructions

Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray.
In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt.
In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
Cook, covered, on low 3-4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

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