Slow-Cooker Thai-Inspired Turkey Lasagna

Total Time Prep: 40 min. Cook: 4 hours + standing
Yield 8 servings
Contest Winner
Test Kitchen Approved
This slow-cooker Thai-inspired turkey lasagna is a creamy, aromatic twist on classic Italian lasagna. Lean turkey, colorful vegetables and a rich coconut-peanut sauce are layered with noodles and melty mozzarella, then slow-cooked for a creative, hands-off meal.

Ingredients

  • 1 pound lean ground turkey
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 large sweet red pepper, finely chopped
  • 2 tablespoons red curry paste
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 cup shredded carrots
  • 1/4 cup fresh Thai basil leaves, roughly chopped
  • COCONUT-PEANUT BÉCHAMEL:
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 can (14 ounces) light coconut milk
  • 2 tablespoons creamy peanut butter
  • 1-1/2 teaspoons grated lime zest
  • Salt to taste
  • ASSEMBLY:
  • 9 no-cook lasagna noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • Optional: Chopped unsalted peanuts, lime wedges, crushed red chili flakes

Directions

  1. In a large skillet, cook turkey and red pepper in sesame oil over medium heat until meat is no longer pink. Add garlic and ginger; cook 1 minute longer. Stir in red curry paste, soy sauce, fish sauce, shredded carrots and basil. Heat through.
  2. In a small saucepan, heat oil over medium. Stir in flour and whisk for 1 minute. Slowly add coconut milk, whisking constantly until smooth. Add peanut butter and lime zest. Simmer until slightly thickened, about 3-4 minutes. Season with salt to taste.
  3. Lightly grease a 5- or 6-qt. slow cooker. Spoon a small amount of peanut bechamel evenly over the bottom of the slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Top with 1/3 of the meat, 1/3 of the bechamel and 1/3 of the mozzarella. Repeat layers twice.
  4. Cover and cook on low for 4-5 hours or until noodles are tender. Let rest 15 minutes before serving. If desired, top with cilantro, green onions, peanuts, chili flakes and lime wedges.

Nutrition Facts

1 serving: 317 calories, 17g fat (7g saturated fat), 50mg cholesterol, 468mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 19g protein.

Turn tradition on its head with this globally inspired comfort dish! My slow-cooker Thai-inspired turkey lasagna fuses the cozy, layered goodness of Italian lasagna with the bold, aromatic flavors of Thai cuisine. —Kristofer Jubinville, Lehigh Acres, Florida
Recipe Creator

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