Crock Pot Chicken and Pesto Lasagna
I found this recipe I believe it was from a family circle magazine..I only kept the recipe so I dont remember.
- 1 t canola oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 pound ground chicken or turkey
- 1 package ( 10 ounces ) frozen spinach, thawed and squeezed dry chopped
- ¾ cup pesto
- ½ t salt and pepper
- 1 cup ricotta
- ¾ c italian shredded cheese
- 10 lasagna noodles broken in half
In small bowl combine ricotta and ½ cup Italian shredded cheese.
Coat slow cooker with non stick spray, layer a third of the uncooked noodles, overlap as needed, spread a third of chicken mixture over noodles, then top with ¼ cup water. Dallop a third of ricotta mixture on top, and continue layering with remaining noodles, meat, ¼ cup water, and ricotta.
Cover and cook on high for 3 hours or low for 5 ½ hours. Sprinkle remaining ¼ cup cheese on top for at least 15 minutes.
Serves 6 prep time: 10 minutes cook : 7 minutes slow cook: 3 hour
Per serving 394 calories ( 8g sat fat ) 28 gram protein, 29 gram carbs, 3 gram fiber, 547 mg sodium, 144 mg cholesterol