Ingredients
1
lb Italian-seasoned ground turkey
1
medium onion, chopped (1/2 cup)
3
cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
cup loosely packed fresh spinach, chopped
2
teaspoons dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups shredded reduced-fat mozzarella cheese (8 oz)
1
container (15 oz) reduced-fat ricotta cheese
1
cup grated Parmesan cheese
15
uncooked whole wheat lasagna noodles
Preparation
In 10-inch skillet, cook turkey and onion over medium heat 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in tomatoes, spinach, basil, salt and pepper.
In medium bowl, stir 1 cup of the mozzarella, the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
In 6-quart slow cooker, spoon one-fourth of the turkey mixture; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the turkey mixture. Top with 5 noodles, the remaining cheese mixture and one-fourth of the turkey mixture. Top with the remaining 5 noodles and the remaining turkey mixture.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with the remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
