With all the rich, cheesy, saucy goodness of traditional lasagna, but with the convenience of a slow cooker and the nutritional boost of whole grain noodles and baby spinach, this slow cooker lasagna packs layers of deliciousness – literally!
Slow Cooker Lasagna
- 1 lb. sweet or hot Italian turkey sausage, cut in half lengthwise and sliced, or removed from casing and ground
- 2 (24 oz.) jars of pasta sauce
- 16 whole grain lasagna noodles
- 32 oz. part skim ricotta cheese
- 2 cups shredded mozzarella
- ½ cup grated parmesan cheese
- 2 cups chopped fresh baby spinach
- ¼ cup finely chopped fresh basil
- Add the ground Italian turkey sausage to a large sauté pan and cook over medium-high heat until browned and cooked through, using a large spoon to stir and break up the meat into small crumbles as it cooks. Remove from heat and drain off any excess grease. Set aside.
- Meanwhile, as the meat is cooking, begin to assemble the lasagna. Spray the insert of a large 6-quart slow cooker with cooking spray. Layer the ingredients evenly in the following order: pasta sauce, lasagna noodles (breaking them into smaller pieces as needed to fit – evenly over the sauce to cover the bottom of the slow cooker), ricotta cheese, mozzarella cheese, parmesan cheese, cooked ground meat and chopped spinach. Repeat this process one more time. Then repeat with another layer of noodles, ricotta, mozzarella/parmesan, ground meat, spinach and sauce. Lastly, add one more layer of noodles, sauce and mozzarella.
- Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
- Turn off the heat, and sprinkle the top of the lasagna evenly with the remaining parmesan and fresh basil. Serve immediately.
Yield: 8 servings
*Per Serving: Calories 570, Total Fat 24g (Saturated 10g, Trans 0g), Cholesterol 90mg, Sodium 780mg, Total Carbohydrate 49g (Dietary Fiber 8g, Sugars 7g), Protein 40g, Vitamin A 40%, Vitamin C 15%, Calcium 60%, Iron 25%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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