Ingredients
Scale
- 1.5 lbs lean ground turkey or 93% lean ground beef
- 24 oz jar of your favorite marinara sauce
- 4 cups low-sodium chicken or beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup low-fat ricotta cheese
- 1.5 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (optional for extra nutrients)
- Salt and pepper to taste
Instructions
- Place the raw lean ground meat into the bottom of your crockpot. Use a spoon to break it into small chunks. Pour in the entire jar of marinara sauce, the broth, Italian seasoning, garlic powder, and onion powder. Stir briefly to ensure the spices are distributed. If you are using very lean meat, there is no need to pre-brown it, as the slow cooker will cook it thoroughly in the sauce.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. About 30 minutes before you are ready to serve, stir the mixture vigorously to break up any remaining large chunks of meat.
- Stir in the broken lasagna noodles and the fresh spinach. Replace the lid and cook on high for another 20 to 30 minutes, or until the noodles are tender. Once the noodles are cooked, stir in the Parmesan cheese. Serve each bowl with a large dollop of ricotta cheese and a generous sprinkle of mozzarella on top.
- Cook Time: 4 hours 5 minutes