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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 393.1
  • Total Fat: 12.0 g
  • Cholesterol: 57.7 mg
  • Sodium: 369.6 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 27.8 g

View full nutritional breakdown of Lasagna, Slow Cooker Style calories by ingredient
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Lasagna, Slow Cooker Style

Submitted by: AHAPPYLIFE

Introduction

This is a reduced sodium dish. I dropped the noodles from 12oz to 8oz to further reduce the calories. This is a reduced sodium dish. I dropped the noodles from 12oz to 8oz to further reduce the calories.
Number of Servings: 6

Ingredients

    8 oz ground turkey, 93% lean
    42 oz no salt added diced tomatoes
    3 cloves garlic
    1 Tbsp dried oregano
    1/4 tsp black pepper
    1/2 cup chopped fresh parsley
    1 10oz pkg frozen chopped spinach, thawed and drained
    1 cp part skim ricotta cheese
    6 oz shredded part skim mozarella cheese
    3 Tbsp shredded parmesan cheese

Directions

Makes 6 servings. Use a 6 quart slow cooker (adjust for time according to your type and size of cooker)

Brown the ground turkey in a nonstick skillet and set aside.

In a medium bowl, combine the tomatoes, garlic, oregano, and pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the spinach. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.

To spice it up, add red pepper flakes to the tomatoes.

If You Don't Have a Slow Cooker: Heat oven to 375 F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.

Number of Servings: 6

Recipe submitted by SparkPeople user MACINPAK.






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