Spicy Turkey Lasagna for the Crock Pot
Dive into the comforting layers of this Spicy Turkey Lasagna for the Crock Pot, a slow-cooked masterpiece that combines tender ground turkey, aromatic spices, and irresistibly gooey cheese. Perfect for busy weeknights or cozy weekends, this recipe features a rich, homemade tomato sauce with garlic, crushed red pepper flakes, and fragrant herbs, creating the perfect balance of savory heat. With no-boil lasagna noodles and a creamy ricotta filling laced with mozzarella and Parmesan, assembling this dish is a breeze. Let your crock pot do the work, cooking the lasagna to perfection while your kitchen fills with enticing aromas. Serve this family-friendly dinner straight from the pot, garnished with fresh parsley for a touch of color and brightness. It's a one-pot wonder that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces low-fat ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 9 pieces lasagna noodles (no-boil)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes, breaking it up into small pieces with a spoon.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and tomato paste. Stir in the dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10 minutes, then remove from heat.
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Mix until well combined; set aside.
Lightly grease the inside of a crock pot with cooking spray or a small amount of olive oil.
Spread a thin layer of the turkey tomato sauce on the bottom of the crock pot. Lay 3 lasagna noodles on top, breaking them as needed to fit.
Spread about a third of the ricotta mixture over the noodles, followed by a third of the remaining turkey sauce. Repeat this layering process two more times (noodles, ricotta mixture, sauce). End with a final layer of sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer.
Cover the crock pot and cook on low heat for 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
Turn off the crock pot and let the lasagna sit, covered, for 15 minutes before serving.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
4745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 494.2 g | 180% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 75.0 g | ||
| Protein | 293.2 g | 586% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3670 mg | 282% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 5900 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
