Who doesn’t love a good lasagna recipe?  I’ve been searching far and wide for an easy crock pot lasagna.  Almost all involve browning the meat, onions & mushrooms…downfall #1.  Secondly, the only oven ready noodles I’ve seen are for white pasta, and of course, whole wheat is the way to go.  You’ll see that I used regular whole wheat lasagna noodles, I just tell you a small trick!  All the work is just in the layering (which doesn’t take long at all!).  No browning of the meat and veggies, so it truly is a 10 minute prep!

Crock Pot Lean Turkey Lasagna

Makes 6 servings

1 lb ground extra lean turkey (454 g)
1.5 cups fresh mushrooms, sliced
1 cup onion, chopped
1 28 oz can diced tomatoes, no salt added, drained
2 Tbsp tomato paste
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
2 cups spinach leaves
1 cup cottage cheese
1 egg, beaten
3/4 cup low fat Italian cheese blend
9 whole grain lasagna noodles (no cook or regular)

Directions:
If your using regular lasagna noodles (not the oven ready kind), submerge the noodles in cold water while prepping the ingredients. It will soften them.

Spray crock pot with cooking spray. In a bowl, combine diced tomatoes, tomato paste, oregano, garlic powder & basil. In a small bowl, mix together egg and cottage cheese.

Layer in the crock pot as follows:
1. 1/3 ground raw turkey, broken up with fingers
2. 1/3 tomato mixture
3. 3 noodles
4. half of cottage cheese mixture, 1/2 of chopped onion & mushroom, 1/2 of spinach leaves
5. 1/3 of turkey
6. 1/3 of tomato mixture
7. 3 noodles
8. other half of cottage cheese mixture, other 1/2 of chopped onion & mushroom, other 1/2 of spinach leaves
9. last of ground turkey
10. last of tomato mixture
11. remaining 3 noodles
12. top with italian cheese blend

Cook on low for 6-8 hours, or high for 4-5 hours.

Nutrition (per approx 1.5 cups)
Calories: 300 Fat: 5.7 g Carbs: 34 g Fiber: 5.7 g Sugars: 6 g Sodium: 393 mg Protein: 30 g