Here is a super simple, tasty, healthier lasagna recipe for the slow cooker. The only change I made to the following recipe is that I used ground turkey instead of ground beef. You do need to be careful not to overcook this. Be sure not to exceed the four hour cooking time.
If you watched my video, How I Eat Healthy, you know I use my kitchen gadgets daily. Like my crockpot for this recipe. If you’d like to know which crockpot I use, you can find it in my favorites section here.
This turned out great and I love how easy it was especially using no-boil noodles. And probably best of all, my father, who is your typical midwestern meat and potatoes kind of guy loved it and had no idea he was eating eggplant! :) Well I guess except for now when he reads this. Love you dad! :)
Ingredients:
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1 pound ground beef, 96% lean (I used turkey)
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1⁄4 tsp red pepper flakes
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2 tsp dried thyme
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One 24-ounce jar low-sodium marinara sauce
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One 3⁄4-pound eggplant, unpeeled, diced (2 cups)
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15 ounces part-skim ricotta cheese
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1 cup shredded Italian five-cheese blend (see Note)
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1⁄4 cup egg substitute (or 1 egg white)
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1 tbsp chopped fresh parsley
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6 no-boil lasagna noodles
Directions:
**Please note that the cooking time should not exceed 4 hours. This is not an “all day” slow-cooker meal.**
1. In a skillet over moderate heat, brown the ground beef and drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and 1 1⁄4 cup water.
2. In a mixing bowl, combine the ricotta, shredded cheese blend, egg substitute, and parsley.
3. Coat the inside of the slow cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. Top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce.
5. Cover and set the slow cooker on low. Cook for 31⁄2 to 4 hours.
Note: If you can’t find the Italian five-cheese blend, shredded part-skim mozzarella will work just fine.
Makes 8 servings; roughly one cup
Nutritional Info
- Servings Per Recipe: 8 (Per Serving)
- Calories: 271.0, Fat: 10.2 g, Cholesterol: 56.6 mg, Sodium: 283.8 mg, Carbs: 18.0 g, Fiber: 1.6, Protein: 24.8 g
Photo & recipe: Chef Meg, sparkpeople.com
