Slow Cooker Turkey Lasagna
from kristineskitchenblog.comYour family will love eating their vegetables with this Slow Cooker Turkey Lasagna! This healthier lasagna is made with ground turkey and lots of vegetables. The veggies are shredded and chopped small so they are more kid-friendly!
Servings: 6 servings
Calories: 605kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- ¼ teaspoon black pepper
- salt to taste, if desired
- 1 small onion finely chopped
- 1 bell pepper any color, finely chopped
- 4 cloves garlic minced
- 1-1 ½ cups grated carrot 2 small/medium carrots
- 1-1 ½ cups grated zucchini 2 small zucchini
- 2 26 ounce jars marinara sauce
- 10-12 whole wheat lasagna noodles uncooked
- 2 ½ cups shredded mozzarella cheese 10 ounces
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and black pepper. Cook, crumbling, until browned, 4-5 minutes.
- Add the onion and bell pepper and cook until slightly softened, about 3 minutes.
- Add the garlic, carrots and zucchini and cook, stirring, for 1 minute. Remove pan from heat.
- Place about ½ cup of the marinara sauce in the bottom of the slow cooker and spread into an even layer.
- Lay a single layer of noodles in slow cooker, breaking them up as needed to make them fit. Top noodles with 1/3 of the turkey/veggie mixture, then ¼ of the remaining sauce, and then ¼ of the shredded cheese.
- Repeat noodles-turkey/veggie-sauce-cheese layers two more times.
- For the top layer, arrange a single layer of noodles and top with the remaining sauce and cheese.
- Cover and cook on low setting for 3 hours. Turn off slow cooker and let lasagna rest, covered, for 30 minutes before serving.
Nutrition
Serving: 1/6 recipe | Calories: 605kcal | Carbohydrates: 50g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 475mg | Fiber: 10g | Sugar: 15g
