Ingredients
Scale
- 2 lbs Lean Ground Turkey or 93% Lean Ground Beef
- 1 jar (24 oz) Low-Sodium Marinara Sauce
- 6 cups Beef Broth or Chicken Broth
- 1 box (12 oz) Oven-Ready Lasagna Noodles, broken into bite-sized pieces
- 1 container (15 oz) Part-Skim Ricotta Cheese
- 2 cups Shredded Low-Fat Mozzarella Cheese
- 2 tablespoons Italian Seasoning
- 1 tablespoon Garlic Powder
- 4 cups Fresh Baby Spinach
- Salt and Pepper to taste
Instructions
- Place your lean ground protein of choice into the bottom of the crockpot. If you prefer a finer texture, you can brown the meat in a skillet for 3 minutes beforehand, but for a true “no prep” experience, simply crumble it finely directly into the pot. Season the meat generously with Italian seasoning, garlic powder, salt, and pepper.
- Pour the entire jar of marinara sauce over the meat. Follow this with the six cups of broth. The extra liquid is essential because the dry noodles will absorb a significant amount of moisture as they cook, creating that perfect “soup” consistency rather than a dry pasta bake.
- Take your dry lasagna noodles and break them by hand into pieces roughly two inches in size. Stir them into the liquid mixture, ensuring most of the noodles are submerged so they cook evenly.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 4 to 6 hours, or on “High” for 2 to 3 hours. About 30 minutes before serving, stir in the fresh baby spinach; the heat from the soup will wilt the greens perfectly without overcooking them.
- Once the cook time is complete and the noodles are tender, dollop the ricotta cheese over the top and sprinkle the shredded mozzarella. Cover for another 5 minutes until the cheese is gooey and melted. Serve hot in deep bowls.
- Cook Time: 4 hours 5 minutes