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Slow-Cooker Turkey Pesto Lasagna

My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. —Blair Lonergan, Rochelle, VA
  • Total Time
    Prep: 25 min. Cook: 3 hours + standing
  • Makes
    8 servings

Ingredients

  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 container (15 ounces) whole-milk ricotta cheese
  • 1/4 cup prepared pesto
  • 1 jar (24 ounces) marinara sauce
  • 9 no-cook lasagna noodles
  • Grated Parmesan cheese

Directions

  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray.
  • In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt.
  • In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
  • Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.
Nutrition Facts
1 slice (calculated without Parmesan cheese): 397 calories, 19g fat (8g saturated fat), 79mg cholesterol, 883mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 28g protein.

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