Spicy Turkey Lasagna For The Crock Pot Recipes

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HEALTHY TURKEY LASAGNA (CROCK POT)



Healthy Turkey Lasagna (Crock Pot) image

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

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

SPICY TURKEY LASAGNA FOR THE CROCK POT



Spicy Turkey Lasagna for the Crock Pot image

You'll need an oval 5 1/2 quart crock pot for this. Adjust the red pepper flakes according to your taste.

Provided by SweetySJD

Categories     One Dish Meal

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

CROCK POT TURKEY LASAGNA



Crock Pot Turkey Lasagna image

A turkey variation of recipe Recipe #21706 by Derf. I substitute 1.5 (28 oz) jars of marinara sauce for the onion thru tomato paste ingredients (just because I am SO lazy).

Provided by Everybody eats when

Categories     One Dish Meal

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



Spicy Turkey Lasagna image

I got this recipe from my aunt. It is a little time consuming, but we just love it! I hope you do, as well!

Provided by Mellisa

Categories     One Dish Meal

Time 2h45m

Yield 9-12 serving(s)

Number Of Ingredients 15

3/4 lb turkey sausage
1 tablespoon olive oil
1 garlic clove (minced)
1 cup onion (chopped)
1/2 lb fresh mushrooms (thinly sliced)
1/2 teaspoon dried oregano flakes
1 pinch fennel seed
1/2 teaspoon dried red pepper flakes
1/4 cup fresh Italian parsley (coarsely chopped)
4 ounces tomato paste
2 (14 ounce) cans Italian-style diced tomatoes (drained)
1 lb lasagna noodle
1/2 lb fresh shredded parmesan cheese
1/2 lb shredded mozzarella cheese
1 lb small curd cottage cheese

Steps:

  • Put olive oil and sausage in large pot and brown the meat.
  • Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
  • Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
  • While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
  • Preheat oven to 350°F.
  • Spread thin layer of sauce on the bottom of a 13x9-inch non-stick baking dish.
  • Lay 3 noodles evenly over the sauce.
  • Spread about half of the cottage cheese onto the noodles.
  • Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
  • Spread another thin layer of sauce.
  • Repeat steps 8-11.
  • Lay 3 more noodles evenly over the sauce.
  • Spread out the rest of the remaining sauce.
  • Sprinkle the rest of the parmesan and mozzarella.
  • Bake, covered with aluminum foil, for about 45 minutes.
  • Uncover, and continue to bake for 15 more minutes.
  • Allow to cool for 10 minutes before cutting into squares.

Nutrition Facts : Calories 572.6, Fat 24.4, SaturatedFat 12.5, Cholesterol 72, Sodium 1262.2, Carbohydrate 52.2, Fiber 4, Sugar 7.6, Protein 36.2

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