Crockpot Turkey Lasagna
1 medium size onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 (15 oz) carton Low Fat Ricotta cheese
1 cup Italian blend shredded cheese
12 dry lasagna noodles, broken in half
1 (10 oz) box frozen chopped broccoli,
thawed, squeezed dry
1 (26 oz) jar chunky style pasta sauce
1. 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, salt and pepper. Set aside.
2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.
3. In a 5 to 6 quart slow cooker, layer 6 of the uncooked noodles, overlapping as necessary. Spread
half of both the meat mixture and broccoli over noodles then top with about half of the pasta 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.
4. Cover and cook on HIGH for 4 hours or LOW for 5 hours.
Sprinkle remaining 1/2 cup of cheese on top for last 15 minutes of cooking time or until melted.
Yield: 8 Servings Serving size= 1/8 of Recipe
Weight Watchers PointsPlus+ = 8 Per Serving
Calories: 333, Fat: 14g, Cholesterol: 85mg, Carbohydrates: 24g, Fiber: 3g, Protein: 27g
WW Plus+ = 8