Pasta is one of my favorite foods. And while I do love a good zucchini noodle, nothing quite beats regular pasta. Let’s make a Slow Cooker Ground Turkey Lasagna.
Changing the relationship I have with food has been a game-changer for me. I used to avoid regular pasta at all costs, or “allow” myself a super small portion which not only left me unsatisfied but still hungry.
Also, adding cheese, forget about it. I would never allow myself pasta AND cheese!
Not anymore! Those times are gone.
Eating lasagna again, feeling in control, and still keeping my weight loss goals in mind is the most amazing feeling.
This recipe actually has real pasta, real cheese and is super filling and satisfying.
It is also super quick to make!
You can half this recipe, or make the full thing! Lasagna makes great leftovers, or you can even put some in the freezer and have a quick meal ready whenever you don’t feel like cooking.
Plus- what makes this even easier is you do not even need to cook the noodles ahead of time!
You put everything into the slow cooker and it does all the work for you!
So not only is this a meal everyone will love, it is WW point friendly and has real cheese and pasta!
This delicious meal is a favorite for sure and will satisfy any pasta craving you might have!
Remember we can still enjoy the foods we love AND keep our goals in mind!
Ok, let’s get to the recipe!
Ingredients
- 1 Large or 2 Small Onions
- 4 Garlic Cloves Minced
- 2 lbs 99% Lean Ground Turkey
- 1 28oz Can Canned Crushed Tomatoes
- 2 15 oz Cans Canned Tomato Sauce
- 2 tsp Table Salt
- 2 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Crushed Red Pepper Flakes
- 2 Cups Part-skim ricotta cheese
- 2 1/2 cups shredded part-skim mozzarella cheese
- 1/4 cup Parmesan Cheese
- 9 pieces uncooked lasagna noodles
Instructions
- Heat a large nonstick skillet over medium-high heat. Add Ground Turkey, Onion and Garlic. Cook and stir frequently and use the wooden spoon to break up the meat as it cooks. Cooking should take around 5-7 minutes.
- At this point, you can add tomatoes, sauce, and spices to simmer for an additional 5 minutes or just add meat, garlic, and onions to a blender and then add tomatoes, sauce, and spices after and blend until everything is combined evenly. If your blender is not big enough you can always blend the turkey, spices and tomatoes and mix in the sauce in a separate bowl before layering your lasagna.
- In a separate bowl mix ricotta and 2 cups of Mozzarella cheese.
- Use a Slow Cooker liner to make clean up SUPER easy
- Spoon 1/4 of the sauce mixture to the bottom layer of a slow cooker. take three uncooked lasagna noodles to make an even layer to cover the sauce. Top lasagna noodles with 1/3 of the ricotta mixture. Continue layering with sauce, lasagna, and cheese until you have 3 full layers. Top that last layer with the remaining 1/4 of the sauce mixture.
- cover the slow cooker and cook on low heat for 4-6 hours
- Turn off the Slow cooker. In a small bowl combine the remaining mozzarella and parmesan cheese. Remove the cover and sprinkle the cheese mixture evenly over the top sauce layer. Replace the cover and wait at least 10 minutes until the cheese melts and the lasagna firms up.
- ENJOY!!
Notes
*Portion size will determine WW points but I find when I make this recipe 1/12 is a gray portion. Add a side salad and it’s perfect
*You do not need to blend this if you would prefer a chunky sauce.
*You can also add more vegetables of your choice to this mix and blend it up. No one will ever know. Try mushroom, spinach, zucchini…the possibilities are endless.
*If you want an extra kick, make sure to add extra chili flakes
*I loved this recipe as is but if you like more sauce on your lasagna, make sure to have some extra sauce on hand to top to your slice of lasagna
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