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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

Nutritional Information:
Calories: 333, Fat: 14g, Cholesterol: 85mg, Carbohydrates: 24g, Fiber: 3g, Protein: 27g
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