Easy Crockpot Turkey and Summer Vegetable Lasagna
This crockpot turkey and summer vegetable lasagna is the perfect pasta dish to have when you got a lot of summer veggies at home.
Ingredients
2 medium zucchinis - sliced into half circles
2 medium yellow bell peppers (yellow capsicum) - chopped
1 large yellow onion - chopped
2 cloves garlic - minced- 4 medium heirloom tomatoes - chopped
1 pound ground turkey (minced turkey) - lean
1 bag spinach
1 ½ cups mozzarella cheese - shredded
1 jar Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)- 6 pieces lasagna noodles - no-boil
1 tablespoon olive oil - salt, pepper
Instructions
- Chop all vegetables and set aside.
- Sauté zucchini, peppers, onion and garlic in olive oil with salt and pepper.
- After about 5 minutes, add your ground turkey. As it cooks, crumble it into pieces. Feel free to add more pepper or other Italian seasonings to spice it up a bit. Set this veggie/turkey mixture aside when meat is cooked through.
- In the crockpot, add a thin layer of marinara sauce, 3 noodles on top of the sauce (you have to break them up into pieces to fit them all), and half of the veggie/turkey mix. Cover that with fresh spinach and mozzarella cheese.
- Then, more sauce, 3 noodles, the rest of the veggie/turkey mixture and fresh spinach. The final layer was sauce and mozzarella.
- Set the crockpot on low for 4 hours.
- Scoop into bowls, top with fresh basil and parmesan cheese and enjoy!
Nutrition
Calories: 200kcalCarbohydrates: 15gProtein: 22gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 45mgSodium: 598mgPotassium: 1004mgFiber: 4gSugar: 7gVitamin A: 4482IUVitamin C: 89mgCalcium: 236mgIron: 3mg
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