Yields: 8 servings
1 pound lean ground turkey (optional ground beef)
1 (24 ounce) jar tomato basil marinara, no sugar added
4 cups chicken broth, low-sodium (more or less depending on consistency desired)
8 sprigs fresh (curly or flat) parsley
1/2 teaspoon kosher or sea salt
1/2 teaspooon black pepper
8 whole wheat lasagna noodles, broken into fourths
1 cup (part-skim) mozzarella cheese
1/2 cup ricotta cheese, reduced fat
Fresh basil for garnish, optional
- In a skillet over medium heat, cook ground turkey, breaking up with a fork. Cook just until there’s no pink. Drain off any fat.
- Add to the slow cooker, cooked ground turkey, marinara, chicken broth, parsley sprigs, salt, and pepper. Cover and cook on low 4-6 hours. The last 30 minutes of cooking time, add broken lasagna noodles, mozzarella. and parsley. Check noodles to make sure they are tender, but not mushy. Remove parsley sprigs before serving, if desired.
- Serve in bowls with a dollop of ricotta cheese and garnish with fresh basil, if desired.
STOVETOP METHOD: Follow the instructions above with these changes: Add all ingredients, except noodles, mozzarella, ricotta, and basil to a large pot. Stir ingredients to combine, bring to a boil, reduce heat to medium-high, add noodles, mozzarella, and parsley sprigs. Cook until pasta is al dente, about 15 minutes. Remove parsley sprigs before serving, if desired.