Crockpot Low Sodium Lasagna
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
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.
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.