Lasagna:
2 teaspoons olive oil
500g | 1 lb lean ground turkey
1 large onion, diced
1 tablespoon minced garlic, or more to taste
1 large carrot (or 2 small carrots), peeled and chopped
1 large zucchini, chopped
2 cups chicken stock (broth)
1x 420g (14.5oz) can tomato soup or marinara sauce
1x 420g (14.5 oz) can crushed tomatoes
2 cups water
4 tablespoons tomato paste (plain or galric and herb flavour)
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon vegeta dry powder (optional)
Salt and freshly ground black pepper, to taste
8 large lasagna sheets (220g | 7-1/2 oz dry weight, not fresh), broken into bite size pieces
1 cup shredded reduced-fat mozzarella cheese
Topping:
1 cup (250g | 8 oz) reduced-fat ricotta cheese
? cup finely shredded parmesan cheese, plus extra to garnish
2 tablespoons fresh chopped parsley, plus extra to garnish
2 tablespoons fresh chopped basil
Salt to taste
Heat oil in a large pan over medium-high heat. Add turkey and fry, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste. Add the onion and garlic and continue to sauté until translucent and fragrant. Transfer the turkey mixture into a preheated slow cooker or crockpot. Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente. Turn off heat and add the mozzarella, pushing it down slightly into the heat of the sauce to allow it to melt.
Meanwhile, combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
Serves: 8