Crock Pot Lasagna Ww
Discover the ultimate hassle-free dinner delight with this Crock Pot Lasagna WW recipe! Perfect for busy weeknights or lazy weekends, this lighter take on classic lasagna is crafted with lean ground turkey, whole wheat lasagna noodles, and a flavorful combination of ricotta, mozzarella, and Parmesan cheeses. Cooked low and slow in your crock pot, this dish builds rich layers of savory meat sauce seasoned with garlic, basil, and oregano alongside creamy ricotta filling. With just 20 minutes of prep and no need to pre-boil the noodles, this healthier, Weight Watchers-friendly lasagna is as simple as it is delicious. Serve up this comforting, cheesy masterpiece straight from your slow cooker for a meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground turkey
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes (no-salt added)
- 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup part-skim ricotta cheese
- 2 cups part-skim mozzarella cheese, shredded
- 0.25 cup grated Parmesan cheese
- 1 egg
- 9 sheets whole wheat lasagna noodles, uncooked
- 1 spray non-stick cooking spray
Instructions
Heat a large skillet over medium heat and spray with non-stick cooking spray.
Add the ground turkey and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
Add the diced onion and garlic to the skillet and cook until softened, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer the sauce for 5 minutes and then remove from heat.
In a medium mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg. Mix until well blended.
Spray the inside of a crock pot with non-stick cooking spray.
Spread 1/3 of the meat sauce on the bottom of the crock pot.
Layer 3 lasagna noodles over the sauce, breaking them to fit as needed.
Spread 1/3 of the ricotta mixture over the noodles.
Repeat the layers (sauce, noodles, ricotta) two more times, ending with a layer of sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese evenly over the last layer of sauce.
Cover the slow cooker and cook on Low for 4-5 hours, or until the noodles are tender.
Once cooked, turn off the crock pot and let the lasagna sit for 10-15 minutes before serving to allow it to set.
Slice the lasagna and serve warm. Enjoy!
Nutrition Facts
Calories |
3957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 482.3 g | 175% | |
| Dietary Fiber | 76.9 g | 275% | |
| Total Sugars | 87.1 g | ||
| Protein | 278.2 g | 556% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2962 mg | 228% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 6532 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
