I have done a ton of research on clean crockpot meals, and incorporating several recipes, I put together my own Clean Eating Crockpot Lasagna recipe. Trust me when I say, it's phenomenal. It takes about 20 minutes to prep and 4 hours to cook in the slow cooker. It serves about 6 people, but since my husband usually eats 2 helpings, it only lasts us two dinners :)
Ingredients:
1/2 package of whole grain or whole wheat uncooked lasagna noodles (I used Ronzoni Whole Grain)
1 package of lean turkey
1 jar of all natural tomato sauce
2.5 cups of part skim shredded mozzarella cheese
15 oz container of part skim ricotta (you can substitute cottage cheese for this, but since I'm pregnant and can't find pasteurized cottage cheese, I went back to using ricotta)
1 package of mushrooms
3 cups of spinach
1 tablespoon of minced garlic
1 tablespoon of red pepper flakes
1. Brown the turkey, mixing in garlic and red pepper flakes
2. While meat is browning, mix the ricotta with 2 cups of the mozzarella cheese
3. Once meat is brown, add 3/4 of the jar of tomato sauce to the pan and stir, making a meat sauce
4. Line the base of your crockpot with lasagna noodles (you may need to break a few apart to fit)
5. Add a layer of the meat sauce on top of the noodles
6. Add a layer of the cheese mixture on top of the meat sauce
7. Add a layer of mushrooms on top of the cheese mixture
8. Add a layer of spinach on top of the mushrooms
9. Repeat steps 5-8 one more time
10. Add one more layer of the meat sauce & cheese if you have any left over, along with the rest of the pasta sauce
11. Sprinkle the remaining mozzarella cheese on top and cook in crockpot for 4 hours on low.
Enjoy!
