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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.6
  • Total Fat: 10.8 g
  • Cholesterol: 49.4 mg
  • Sodium: 654.8 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 28.7 g

View full nutritional breakdown of Crockpot Lasagna calories by ingredient
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Crockpot Lasagna

Submitted by: KITHKINCAID

Introduction

This recipe is adapted from the cookbook "Make It Fast, Cook It Slow" by Stephanie O'Day, whom I LOVE. She's a crockpot genius. Why bother with the oven method when this one is So. Darn. Good.? This recipe is adapted from the cookbook "Make It Fast, Cook It Slow" by Stephanie O'Day, whom I LOVE. She's a crockpot genius. Why bother with the oven method when this one is So. Darn. Good.?
Number of Servings: 8

Ingredients

    1 lb 93% Lean Ground Turkey
    1/2 onion, chopped
    2 cloves garlic, minced
    1 pkg frozen spinach, thawed & drained
    1 jar (25 oz) of pasta sauce (I used Organic Parmesan sauce)
    6 lasagna noodles (regular, not the no-cook kind)
    1 tub (15 oz) fat free Ricotta cheese
    2 cups shredded mozzarella cheese
    1/4 cup water

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Directions

Brown the turkey, onions and garlic. Add the spinach and cook until there is no more water in the pan. Add the pasta sauce and heat through.

In a 6 quart crock, add some of the meat mixture to the bottom. Top with noodles (I have to break them into smaller pieces), ricotta cheese, and 1/2 cup of mozzarella cheese. Repeat this layering until the crock is full and you run out of ingredients (I can get 3 layers in mine). On the top layer put a full cup of mozzarella.

Put the 1/4 cup of water in the pasta sauce jar and shake it around to get the remaining sauce. Pour over the lasagna.

Cook on high for 3-4 hours, or on low for 6-8 hours or until noodles are done and cheese is browned and bubbly. You may need to check on it mid way through cooking and push the top layer down a bit so that it doesn't brown too quickly and everything cooks evenly.

Makes 8 servings.






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