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Slow Cooker Turkey Pesto Lasagna Recipe
Slow Cooker Turkey Pesto Lasagna Recipe photo by Taste of Home
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Slow Cooker Turkey Pesto Lasagna Recipe

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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
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 (8 ounces) 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cook, covered, on low 3-4 hours or until noodles are tender. 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. Yield: 8 servings.
Originally published as Slow Cooker Turkey Pesto Lasagna in Simple & Delicious August/September 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Slow Cooker Turkey Pesto Lasagna

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
danielleylee User ID: 4484886 255376
Reviewed Oct. 13, 2016

"I made this for our work meeting for lunch time. The designated amount of time on low is perfect for 4 hours. I even used a slower cooker plastic bag which really made for easy clean up. I did substitute out the turkey for 93/7 lean ground beef. I love adding the pesto since I made so much with our basil plant this year (pesto freezes so well) I also used part skim ricotta and part skim mozzarella."

MY REVIEW
JoyinNC User ID: 6509542 242846
Reviewed Jan. 29, 2016

"This was my first time cooking lasagna in the slow cooker, and it was surprisingly good. Had just the right ratio of sauce to noodles. I substituted ground pork because I had some in the freezer."

MY REVIEW
Angel182009 User ID: 6228642 231458
Reviewed Aug. 19, 2015

"simply delicious! I love how easy this was to put together. Simple and quick which is great for busy week nights . My three-year-old son especially loved the dish. He ate every bite off his plate"

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