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Lightened Up Crock Pot Lasagna [Gluten Free]

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 504kcal
Author Brenda Bennett

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground turkey
  • 2 cloves garlic minced
  • 1 cup chopped onion
  • 3 cups marinara sauce
  • 1 6 ounce can tomato paste ( I used Hunt's with basil, garlic, oregano)
  • ½ teaspoon cinnamon
  • 2 cups low fat cottage cheese or use ricotta
  • ½ cup grated Parmesan
  • ½ cup egg whites or use 2 eggs
  • ½ teaspoon salt
  • 4 cups chopped fresh packed spinach
  • 1 ½ cups shredded mozzarella part skim
  • 9 cooked brown rice lasagna noodles I used Tinkyada

Instructions

  • Heat oil in skillet, add turkey, garlic and onion and cook until turkey is browned and no longer pink.
  • Pour in marinara sauce, tomato paste and cinnamon.
  • Cook another minute or so then set aside.
  • In a large bowl mix together cottage cheese, Parmesan, egg whites, salt and spinach. Set aside.
  • Spray the inside of your crock pot with nonstick cooking spray.
  • Add a small amount of meat sauce over the bottom of the crock pot.
  • To Assemble in Crock Pot:
  • Place 3 noodles over the sauce.
  • Spread half the cottage cheese spinach mixture over the noodles.
  • Spread a third of the meat sauce, sprinkle ½ cup of mozzarella cheese.
  • Place 3 more noodles, the rest of the cottage cheese spinach mixture, a third more meat sauce and ½ cup of mozzarella.
  • Final layer: Place last 3 noodles, the rest of the meat sauce and top with the final ½ cup of mozzarella.
  • Cover and cook on low 3 hours.

Notes

Weight Watchers PointsPlus: 11*

Nutrition

Serving: 1g | Calories: 504kcal | Carbohydrates: 50g | Protein: 33g | Fat: 18g | Cholesterol: 80mg | Sodium: 909mg | Fiber: 5g | Sugar: 13g