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Slow Cooker Lasagna, Kim's
number of servings: 12

16 oz 99% lean turkey, ground
1 cup chopped onion
1 tsp chopped garlic
28 oz crushed tomatoes
2 cups tomato sauce
1 tsp garlic salt
1 tsp oregano
¼ cup fresh basil
¼ tbsp crushed red pepper flakes
1¾ cup Calabro fat free ricotta cheese
1 cup fat free mozzarella cheese
¼ cup fat free grated parmesan cheese topping
8 oz Fiber Gourmet lasagna noodles
Dietary Restrictions : None

Heat a large nonstick skillet over medium-high heat. Add ground turkey, onion and garlic and cook until turkey is cooked throughout. Drain if needed. Add crushed tomatoes, tomato sauce, garlic salt, oregano, basil and crushed red pepper. Simmer for 5 minutes.

In a medium bowl, stir together the ricotta cheese, ½ cup of the mozzarella cheese and 2 tbsp of the fat free grated parmesan cheese topping.  Spray your slow cooker with fat-free cooking spray. Spoon ⅓ of the meat mixture into the crockpot. Layer half of the lasagna noodles over the meat mixture. You can break the noodles for them to fit, if needed. Top with the ricotta mixture. Repeat with another ⅓ of the meat mixture, the remaining pasta, the remaining ricotta mixture and top with the remaining meat mixture.

Cover, and cook over low heat for 4-6 hours. Remove cover, turnoff slow cooker, sprinkle with remaining mozzarella and Parmesan Cheese, recover and set aside until cheese is melted and ready to serve.

Rating :


For 7 calories and 1g of fat more per serving, you can substitute 96% lean ground beef for the ground turkey. Xchanges would stay the same.

nutrition facts
serving size: 1/12 of recipe, about 1 cup
number of servings: 12

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