I love Italian food, give me all the bread and pasta in the world BUT I cannot get away with it like I used to. So when I find a healthier version of lasagna that I can actually eat and SHARE that is an amazing event. You won’t believe this recipe. I found the original at Cafe Delites which by the way if you don’t subscribe to her blog you need to. I get a lot of my recipes from her site. She has “Julie approved” recipes that I make for my family and pass along to clients and plenty of quick slow cooker recipes.
This slow cooker lasagna soup was no exception either. It didn’t take but 30 minutes, maybe to prepare and then you just set it and go about your day while the slow cooker does the rest. The way this recipe is set up, you have less noodles and much less cheese which drops the calories down to a much more reasonable number. The author Karina breaks it down to around 327 calories per serving. Mine would be different as I made mine with a few changes so if you want her original recipe then please follow the link above.
- 2 tsp extra virgin olive oil
- 1 lb lean ground turkey
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 1/2 cups of chopped mushrooms
- 2 cups chicken stock
- 1 jar low sugar marinara sauce
- 1 x 14.5 oz can crushed tomatoes
- 4 tablespoons of tomato paste
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups water
Topping at the end:
- 1 cup (8 oz) reduced fat ricotta cheese
- 1/3 cup finely shredded Parmesan cheese, plus extra for garnish
- 2 tablespoons fresh chopped parsley, plus extra for garnish
- 2 tablespoons fresh chopped basil
- salt to taste
- 6 large lasagna sheets broken into pieces ( I used Instant Lasagna sheets)
- Heat olive oil in a large skillet on medium high heat. Add turkey and cook until browned, be sure to break up any large pieces. Season with salt and pepper as desired. Once the turkey is browned, add in onion and minced garlic and saute until translucent. Transfer mixture to preheated slow cooker.
- Add in the remaining ingredients and cook on high 1 hour and on low for 6 hours.
- In the last 30 minutes of cooking add the lasagna noodles to the top
- Meanwhile in a medium bowl combine the topping ingredients together and season with salt and pepper as desired.
- Divide lasagna into individual bowls and scoop a tablespoon of the ricotta mixture on top and sprinkle with a little extra chopped parsley and finely grated Parmesan cheese if desired.
I hope that you and your family enjoy this recipe as much as I did. This would be a great slow cooker recipe to have on hand during the craziness of the holidays especially on those cold winter nights. Who wouldn’t want to come home to this delightful and warm dish of goodness?