Whole Wheat Crock Pot Lasagna for 2
Cozy up with this hearty and wholesome **Whole Wheat Crock Pot Lasagna for Two**, a perfect solution for couples craving comfort food with a nutritious twist. This simple yet flavorful recipe layers tender whole wheat lasagna noodles with a savory turkey tomato sauce, creamy spinach-infused ricotta, and a trio of melted cheeses that create gooey perfection. Slow-cooked in a crock pot, the lasagna melds beautifully, delivering rich flavors without the fuss of oven-baking. Made with healthy ingredients like lean ground turkey, baby spinach, and olive oil, this dish is a lighter take on classic Italian fare. Ready in just three hours, this small-batch lasagna is ideal for an intimate dinner or weekday indulgence. Optimize your busy schedule and satisfy your hunger with this effortless crock pot creation!
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Recipe Information
Ingredients
- 4 sheets Whole wheat lasagna noodles
- 0.25 pounds Ground turkey
- 1 tablespoon Olive oil
- 2 units Garlic cloves, minced
- 0.5 units Small onion, diced
- 1.5 cups Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.75 cups Ricotta cheese
- 0.5 cups Shredded mozzarella cheese
- 0.25 cups Grated Parmesan cheese
- 1 cup Baby spinach, chopped
- 0.5 cups Water
Instructions
Heat olive oil in a skillet over medium heat. Add minced garlic and diced onion, and sauté for 2-3 minutes until fragrant.
Add ground turkey to the skillet and cook until browned, breaking it into small crumbles as it cooks, about 5-6 minutes.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer on low heat for 5 minutes, then remove from the heat.
In a small bowl, mix the ricotta cheese and chopped baby spinach together until well combined.
Spray the inside of the crock pot with nonstick cooking spray. Spread 2-3 tablespoons of the turkey tomato sauce across the bottom of the crock pot.
Break the whole wheat lasagna noodles as needed to fit into the crock pot, creating the first layer of noodles.
Spread a third of the ricotta-spinach mixture over the noodles. Top with a third of the turkey tomato sauce, followed by a sprinkling of shredded mozzarella and Parmesan cheese.
Repeat the layering process twice more, ending with a layer of sauce and cheese on top. Add 1/2 cup of water around the edges of the lasagna to ensure the noodles cook properly.
Cover the crock pot and cook on low for 3 hours, or until the noodles are tender and fully cooked.
Once cooked, let the lasagna rest in the crock pot (still covered) for 10-15 minutes before serving to allow it to set.
Carefully cut and serve the lasagna warm. Enjoy this cozy, healthy meal for two!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 24.9 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1637 mg | 126% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2167 mg | 46% | |
*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.
