|picture from my other blog, LipglossBreak.com|
Lately I’ve been trying to cook a 2-night meal on Sunday nights, so we can eat the leftovers on Monday. More often than not, they end up being crockpot meals.
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. I originally posted this on my beauty blog, http://www.lipglossbreak.com, but thought it could be helpful to share with busy moms too.
1/2 package of whole grain, whole wheat or gluten free uncooked lasagna noodles
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)
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.
You really can’t mess this up. If your proportions and layers are off, it’s okay! Trust me, no two lasagnas will be the same.