Monday, September 24, 2012

Turkey spinach lasagna crockpot recipe

Turkey spinach lasagna crockpot recipe

Ingredients needed:

* 3/4 cup of chopped onion
* 2 medium cloves of garlic, minced
* 1 pound lean ground turkey
* 1 teaspoon of italian seasoning
* 1/4 teaspoon black pepper
* 1 fifteen ounce container of fat-free ricotta cheese
* 1 cup of reduced-fat italian shredded cheese, divided
* 12 ounces no-boil lasagna noodles
* 1 ten ounce package of frozen chopped spinach, thawed and squeezed dry
* 1 jar (24 ounces) chunky marinara sauce
* 1/2 cup water

Preparation needed:

* Lightly coat skillet with nonstick cooking spray. Cook onion and garlic over medium heat until softened (approximately 5 minutes). Add turkey to skillet, breaking up into pieces, and cook fully. Drain. Season turkey with italian seasoning and pepper; set aside.

* Combine ricotta cheese and 1/2 cup italian shredded cheese in a small bowl

* Layer half of uncooked noodles, breaking in half to fit and overlap as necessary in crockpot. Spread half of meat mixture and half of spinach over noodles. Top with half of marinara sauce and 1/4 cup of the 1/2 cup of water. Gently spread all of the ricotta cheese mixture on top. Continue layering with remaining noodles, meat mixture, spinach, marinara sauce and the remaining 1/4 cup of water.

* Cover; cook on low for 4 hours. Just before serving, sprinkle remaining 1/2 cup italian cheese on top, cover and cook until cheese is melted.


See many other of my favorite crockpot recipes here

No comments:

Post a Comment