Dinner

Slow Cooker Turkey Mushroom Pesto Lasagna is for Dinner.

Slow Cooker Turkey Mushroom Pesto Lasagna takes several minutes to prepare.

Slow Cooker Turkey Mushroom Pesto Lasagna takes several minutes to cook.

Slow Cooker Turkey Mushroom Pesto Lasagna makes 8 servings.

The ingredients for Slow Cooker Turkey Mushroom Pesto Lasagna are:

* Olive Oil, 3 tbsp
* Onions, raw, 1 medium
* Garlic, 3 clove
* Spinach, frozen, 2 package
*1 lb of ground turkey
* Salt, .5 tsp
* Pepper, black, .5 tsp
* Egg, fresh, 1 large
* *Pesto - 1 dry packet prepared or jar
* Mozzarella Cheese, whole milk, 2 cup, shredded
* Cottage Cheese, 1% Milkfat, 15 oz
* Parmesan Cheese, grated, 0.5 cup
* Lasagna Noodles 12
* Mushrooms, fresh, 15 medium

Here is how you make Slow Cooker Turkey Mushroom Pesto Lasagna:

In a large skillet cook raw turkey, onions, mushrooms, garlic, spinach, in oil under everything is tender and onions and garlic are transparent.In separate bowl mix Mozzarella (1.5 cups), cottage cheese, egg, Pesto(leave 2 tbsp of pesto), and Parmesan. Mix chicken and cheese mixture in large bowl well.Spread remaining pesto on the bottom of the slow cooker. Then put down 4 layers of lasagna noodles. On top of that layer 1/3rd of the chicken and cheese mixture. Then layer 4 more lasagna noodles. Repeat 3 times.Set slow cooker for 3 hrs. When finished spread the remaining mozzarella on the top and put lid on for 10 minutes.Number of Servings: 8Recipe submitted by SparkPeople user CONFUSEDBIRD.

The nutritional information for Slow Cooker Turkey Mushroom Pesto Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 509.5

• Total Fat: 27.8 g
• Cholesterol: 94.7 mg
• Sodium: 745.6 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 4.8 g
• Protein: 35.3 g