Slow Cooker Turkey Pesto Lasagna Recipes
SLOW-COOKER TURKEY PESTO LASAGNA
My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 until noodles are tender, 3-4 hours. 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.
Nutrition Facts : Calories 397 calories, Fat 19g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 883mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.
HEALTHY TURKEY LASAGNA (CROCK POT)
I found this on the Family Circle site and I am posting so I can add the ingredients to my shopping list. I will update after I make it this coming week. I have added a few ingredients that I will be using.
Provided by PSU Lioness
Categories Poultry
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 12
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
TURKEY PESTO LASAGNA (OAMC)
Pesto adds a kick to the creamy mozzarella - a perfect topping for this dish. To freeze: complete the dish up to the end of step 4. Cool completely, then freeze in the dish covered with plastic wrap and foil. Bake from frozen at 325F for 30 mins then increase the temp to 400F for another 30 mins until the centre of the dish has reached boiling point for 10 mins.
Provided by English_Rose
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F Heat a deep non stick pan and stir fry the ground turkey for a few mins until lightly colored. Remove to a plate.
- Add the oil, cook the onion for 5 mins then return the ground turkey to the pan with the lemon zest, oregano, tomatoes and vinegar. Season and cook for 10 minutes.
- Soak the lasagna noodles in boililng water until soft. Layer the sheets of lasagna in an oven proof dish with the turkey sauce, half the mozzarella and half the pesto.
- Pour the cream over the top, and cover with the remaining mozzarella slices and pesto.
- Bake for 15-20 minutes Serve with a green salad.
Nutrition Facts : Calories 361.1, Fat 23.9, SaturatedFat 10.1, Cholesterol 99.6, Sodium 465.6, Carbohydrate 12.2, Fiber 2.8, Sugar 1.5, Protein 26.7
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