Sunday, March 17

Crock-Pot Lasagna

This is by far my favorite lasagna recipe, and it's so easy because it goes in the Crock-Pot!


Crock-Pot Lasagna
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 lb. ground turkey, browned
  • 4 cloves garlic, minced
  • 1 tbsp. oregano
  • 1 tbsp. italian seasonings
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. black pepper
  • 32 oz. reduced fat ricotta cheese
  • 1/4 cup grated parmesean
  • 3 cups shredded mozzerella
  • 12 whole wheat lasagna noodles, uncooked
  • 6 cups baby spinach

In medium bowl, combine tomatoes, ground turkey, garlic, and seasonings to make the sauce mixture.


In a separate bowl, combine ricotta, parmesan, and 1 cup of the mozzarella cheese to make the cheese mixture.


In greased Crock-Pot, spread a thin layer of sauce, followed by 3 uncooked lasagna noodles, breaking to fit. 


Cover noodles with 1 cup of the sauce followed by 2 cups of spinach.


Then spread 1 1/2 cups of the cheese mixture on top. Repeat layers of noodles, sause, spinach, and cheese twice more. 


Top with remaining 3 noodles, sauce, and 2 cups of mozzarella cheese.


Cook covered on LOW for 3 1/2 hours until noodles and tender.

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