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.
Slow-Cooker Thai-Inspired Turkey Lasagna
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
