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Turkey-Spinach Lasagna

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Turkey-Spinach Lasagna
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 12
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Looking for a delicious Italian dinner? Then try this cheesy lasagna that’s slow cooked with turkey and spinach.

Ingredients

1
package (8 oz) sliced fresh baby portabella mushrooms
2
boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1
container (15 oz) ricotta cheese
1 1/4
cups shredded Parmesan cheese (5 oz)
1/4
teaspoon salt
2
jars (15 oz each) Alfredo pasta sauce
6
no-boil lasagna noodles
3
cups chopped cooked turkey
2
cups shredded mozzarella cheese (8 oz)
Chopped fresh parsley

Directions

  • 1 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add mushrooms; cook 3 minutes, stirring often, until tender. Remove from heat; stir in spinach. In medium bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese and the salt.
  • 2 Spray 5-quart slow cooker with cooking spray. Spread 1 cup of the Alfredo sauce in slow cooker. Layer with 2 of the noodles, breaking as needed to fit; 1 cup of the turkey; one-third of the spinach mixture; one-third of the ricotta mixture and one-third of the mozzarella cheese. Repeat layers twice. Sprinkle remaining 3/4 cup Parmesan cheese and parsley over top.
  • 3 Cover; cook on Low heat setting 2 to 3 hours or until bubbly and noodles are tender.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
473
Daily Value
Total Fat
33g
0%
(
Saturated Fat
14 1/2g
0%
)
Sodium
1285mg
0%
Total Carbohydrate
14 1/2g
0%
(
Dietary Fiber
1g
0%
)
Protein
31g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Vegetable; 2 Lean Meat; 3 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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