Nutritional Info

Nutrition Facts

Serving Size 1 (596g)

Calories 637
Calories from Fat 164 (26%)
Amount Per Serving %DIV
Total Fat 18.2g 28%
Saturated Fat 10.3g 52%
Monounsaturated Fat 6.1g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 102.5mg 34%
Sodium 2078.1mg 90%
Potassium 1971.1mg 42%
Total Carbohydrate 67g 22%
Dietary Fiber 11.1g 44%
Sugars 17g
Protein 41.9g 84%

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Recipe Description
Pre-shredded cheese and ready-made pasta sauce help shave prep time.
Prep time
10 min
Cook time
4 hr 40 min
Ready In
4 hr 50 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  uncooked ground turkey
1 Teaspoon(t)  dried oregano
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  red pepper flakes
15 Ounce(oz)  ricotta cheese
10 Ounce(oz)  frozen chopped spinach, thawed and squeezed dry
8 Ounce(oz)  shredded italian-blend cheese
12   lasagna noodles, uncooked and broken in half
26 Ounce(oz)  chunky pasta sauce with mushrooms and green peppers
1/2 Cup(c)  water
1   grated parmesan cheese (optional)


In large nonstick skillet, cook turkey over medium-high heat for 5 to 7 minutes or until cooked through, stirring to break into bite-size pieces. Season with oregano, salt and red pepper flakes. Remove from heat.

In medium-size bowl, combine Ricotta cheese, spinach and cheese blend.

In oval 5 1/2-quart slow cooker, arrange half of the lasagna noodles, overlapping as necessary. Spoon on half of the turkey mixture. Pour on half of the pasta sauce and half of the water. Spread half of the cheese mixture on top. Repeat layering.

Cover slow cooker; cook on low-heat setting for 4 1/2 hours.

To serve, cut into eight equal pieces. If desired, sprinkle with Parmesan cheese.

Additional notes

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Spicy Turkey Lasagna
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