4cupschicken brothlow-sodium, more or less depending on consistency desired
8parsley sprigsfresh, curly or flat
1/2teaspoonkosher or sea salt
8whole-wheat lasagna noodlesbroken into fourths
1/2cupricotta cheesereduced fat
basilfresh, for optional garnish
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.