Slow Cooker Turkey Veggie Lasagna

slow cooker turkey veggie lasagna

It’s another Slow Cooker Sunday for the Yogis!

We like to eat lasagna in our house, but rarely do because it’s generally a lot of work, and I don’t ever have time (or patience). If we ever do eat it, it’s usually the Costco frozen lasagna, but in an attempt to bring down the sodium and saturated fat content, I thought I’d give this a go.

During my search, nearly every slow cooker lasagna recipe I found promised a no fuss, EASY lasagna that everyone would love. That was enough for me! They all looked so great, so I set out to create a hybrid version of my own.

First, to give proper credit, I obviously didn’t come up with this on my own (if you know me, you know how much of an amateur I am in the kitchen). So yes, I combined recipes from several different sources, which are listed at the bottom of this post. I tried to seek out healthier versions, but let’s face it, it’s lasagna, so it’s not exactly a health food. I substituted ground turkey for beef, added a ton of veggies, and used whole wheat pasta noodles. So I do think I made some pretty good ingredient choices, and I promise to keep my portion sizes small. :)

Here is what I came up with:

Slow Cooker Turkey Veggie Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 2 pounds lean ground turkey
  • 1 medium onion, chopped
  • 1 large zucchini, chopped
  • 1 small eggplant, chopped
  • 1 cup mushrooms, chopped
  • 1 cup fresh spinach, chopped
  • 1 can diced tomatoes, with the juice
  • 1 can tomato sauce (can substitute Italian spaghetti sauce, like Prego, etc.)
  • uncooked lasagna noodles (use whole wheat, if desired)
  • 1⅓ cup shredded mozzarella cheese, low fat/skim
  • 15 oz. Ricotta cheese
  • ⅓ cup shredded parmesan cheese
  • 1 egg
  • garlic
  • salt
  • pepper
  • non-stick cooking spray
Instructions
  1. Sauté in olive oil, in two separate pans on stove: (1) ground turkey (until brown); drain and add tomatoes and tomato sauce. (2) In separate pan, sauté garlic and onion, and add the zucchini, eggplant and mushrooms. Remove from heat.
  2. To make the cheese mixture, combine in a bowl: mozzarella, Ricotta, chopped spinach, and egg. Set aside.
  3. Spray the inside of the slow cooker with non-stick spray and you are ready to build your layers: Layer the bottom with some sauce, just enough to coat the bottom. Then lay your uncooked lasagna noodles (about 3 or 4) over the sauce (break apart as needed so they fit), then a layer of veggies, then some of the cheese mixture.
  4. Repeat layering (noodles, veggies, sauce, cheese) until you can end with a final layer of noodles and the remaining sauce.
  5. Sprinkle the top with the remaining mozzarella and parmesan.
  6. Cover and cook on low for about 4 hours, until noodles are cooked through.
  7. Turn off slow cooker and let sit uncovered for 20-30 minutes before serving to let it set (helps it hold its shape when serving).

mushrooms and squashsauteed veggies

Sautéing the veggies (I used eggplant, zucchini, & mushrooms,
but use anything you like)

cheese mixture

Mixing up the cheese, egg, and spinach. Kinda looks like mashed potatoes…

adding the layers

Layering in the Crockpot.. almost done!

I admit, popping that frozen Costco lasagna in the oven is always so tempting, but this recipe really wasn’t that difficult and I can safely say it is a lot healthier without sacrificing taste. The chopping and sautéing took a while, but once it was in the slow cooker, I could kind of just “set it and forget it”. I did find it a bit challenging to get a nice firm piece scooped out when we were ready to eat, but all in all, I’m happy with this dish. I even made the leftovers into single servings to stick in the freezer for later.

Thanks again, to the following sites for your inspiration: Hip2save.comOhmyveggies.comLaaloosh.com

Enjoy!

 

laurie

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