Slow Cooker Lasagna
Bethany Daugherty, MS, RDN, CD - October 17, 2017
Fall temperatures means comfort food cravings. Try this twist on a favorite comfort food - lasagna.

1 lb. ground turkey, sausage or beef 2 (24 oz.) jars pasta sauce 

9 lasagna noodles 
1½ cups part skim ricotta cheese 
2 cups shredded mozzarella cheese
3 Tbsp. grated parmesan cheese 

2 cups fresh baby spinach, chopped
8 oz. mushrooms, diced 

¼ cup fresh basil, finely chopped 

Brown ground turkey over medium heat until cooked through.  Season with garlic powder, onion powder and/or Italian seasoning while cooking if desired. Remove from heat and drain off any excess grease and set aside.

Spray insert of slow cooker with cooking spray.

Layer ingredients in the following order:
  1. 1½ cups pasta sauce
  2. 3 lasagna noodles, broken into smaller pieces to fit as needed
  3. ½ cup ricotta cheese
  4. ½ cup mozzarella cheese
  5. 1 Tbsp. parmesan cheese
  6. ½ of cooked ground turkey
  7. ½ cup chopped spinach
  8. ½ cup chopped mushrooms
Repeat layers once more and then add one more layer of noodles, sauce and mozzarella.

Cook on high for 3-4 hours. or low for 7-8 hours, or until noodles are tender.

Turn off heat immediately and sprinkle with fresh basil.  Let sit for 30 minutes so it will cut into pieces more easily.

Nutrition facts per serving:
Calories 308; Fat 11.1g; Saturated fat 4g; Protein 21g; Carbohydrate 31g; Fiber 3g; Cholesterol 33mg; Sodium 683mg