RECIPES / Entrees
Penne Lasagna

  • ½ cup freshly grated Parmesan 

  • 8 oz part-skim ricotta 

  • ½ lb part-skim mozzarella, shredded, ½ cup reserved for topping 

  • 2-3 tsp extra virgin olive oil, divided 

  • 4 oz white mushrooms, sliced 

  • 1 tsp kosher salt, divided 

  • ½ tsp freshly ground pepper, divided 

  • ½ lb frozen chopped spinach, thawed and drained until very dry* 

  • ½ large onion, peeled and finely chopped 

  • 2 garlic cloves, peeled and minced 

  • ½ lb ground turkey 

  • 2 cans (8 ounces each) diced tomatoes, juices drained, divided 

  • 8 oz tomato sauce 

  • 1 tsp dried basil 

  • ½ tsp oregano 

  • 6 oz mini penne par-cooked 5 minutes (until barely cooked), drained and cooled 

  • cooking spray


  1. Combine Parmesan, ricotta and all but ½ cup of the mozzarella. Reserve. 

  2. Heat a Cuisinart® 12-inch nonstick skillet over medium high-heat; add 1 teaspoon oil and sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon pepper. Mix with drained spinach. Reserve. 

  3. Heat 1 teaspoon oil; sauté onions and garlic until soft, about five minutes. Set aside. 

  4. In the same skillet, heat 1 teaspoon oil and brown the ground turkey; transfer to bowl with onions. Stir in 1 cup of the diced tomatoes and the remaining salt and pepper. Reserve. 

  5. Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir into pasta. 

  6. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Using 1/3 of the pasta mixture, make a layer on the bottom of the ceramic pot. Spread meat mixture evenly over pasta. Cover with ½ the cheese mixture. Make a second layer of pasta; top with spinach and mushroom mixture. Cover with remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved mozzarella. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. 

*To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay the spinach on a clean towel, roll up, and wring out the rest. You will end up with about ½ cup dry spinach that can then be mixed with the mushrooms.


Servings: 6 cups

Nutritional information per serving

Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g • chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g

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