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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 414.8
  • Total Fat: 17.0 g
  • Cholesterol: 187.9 mg
  • Sodium: 384.3 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 7.3 g
  • Protein: 36.0 g

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

Submitted by: DIVA1685

Introduction

The ingredients include no salt added products. There could be less than 8 servings depending on who your feeding! The ingredients include no salt added products. There could be less than 8 servings depending on who your feeding!
Number of Servings: 8

Ingredients

    1lb lean ground turkey breast
    1 onion, diced
    2 cloves garlic, fresh, minced
    1 large can No Salt added diced tomatoes (drained)
    1 can No Salt added tomato sauce
    1 small can No Salt added tomato paste
    4 TBSP Italian seasoning
    Whole wheat lasagna noodles, uncooked
    Fresh spinach
    sliced mushrooms
    sliced zuchinni
    2c part skimmed ricotta (can use 1% cottage cheese but the sodium will be higher)
    1 egg
    pepper
    1c shredded part skim mozzarella chesse, shredded

Directions

Saute turkey, onions and garlic in a pan sprayed wth no stick spray until turkey is no longer pink and onions are translucent. Put aside.

Mix drained tomatoes, tomato sauce, tomato paste and italian seasoning. Set aside.

In your crockpot sprayed with no stick spray, line the bottom with uncooked lasanga noodles. Break to fit. Top with half the turkey mix, fresh spinach, mushrooms and zuchinni than half the tomato mix. Repeat with remaining turkey mix, spinach, mushrooms, zuchinni and tomato mix.

Mix the ricotta with the beated egg and pepper to taste. Pour on top of the layers in the crockpot. Top with shredded mozzarella cheese.

Cook on high for 3 hours. Once all the cheese is melted and knife inserts into the middle smoothly it's done.

Number of Servings: 8

Recipe submitted by SparkPeople user DIVA1685.






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