Ingredients
Scale
- 1 lb lean ground turkey or 93% lean ground beef
- 24 oz jar low-sodium marinara sauce
- 2 cups low-fat cottage cheese
- 1 large egg (lightly beaten)
- 1/2 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese
- 9–10 lasagna noodles (regular or oven-ready)
- 2 cups fresh baby spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the ground turkey or beef and cook until no longer pink, breaking it up with a wooden spoon. Stir in the minced garlic and cook for another minute until fragrant. Drain any excess fat. Pour in the marinara sauce and Italian seasoning, then simmer for 5 minutes. Season with salt and pepper to taste.
- In a medium mixing bowl, combine the cottage cheese, the beaten egg, and the grated Parmesan cheese. Stir in the chopped baby spinach until well combined. The egg helps bind the cottage cheese so it doesn’t become too watery during the long cooking process.
- Spread about 1/2 cup of the meat sauce at the bottom of the slow cooker to prevent sticking. Break the lasagna noodles as needed to create a single layer over the sauce. Spread one-third of the cottage cheese mixture over the noodles, followed by a sprinkle of mozzarella and another layer of meat sauce. Repeat these layers until you run out of ingredients, finishing with a generous layer of mozzarella cheese on top.
- Cover the slow cooker and cook on LOW for 3.5 to 4 hours. Avoid cooking on high, as this can make the edges of the noodles tough. Once the noodles are tender, turn off the heat and let the lasagna sit uncovered for 15-20 minutes. This resting period is crucial; it allows the lasagna to set so you can cut clean, beautiful slices.
- Cook Time: 4 hours 20 minutes