Crock Pot Lasagna

This recipe makes a lot! It’s a great family-pleaser and the leftovers the next night are the best part!


2 pounds 93% lean ground turkey

2 jars Marinara sauce (I used Nature’s Place Organic Marinara Pasta Sauce)Ingredie nts

2 pounds 93% lean ground turkey

1 small onion, diced

2 24-oz jars marinara sauce (I used Nature's Place Organic Marinara Pasta Sauce because organic pasta sauces tend to be lower in sodium)

6-8 whole wheat lasagna noodles, uncooked

3 cups part skim ricotta cheese

2 cups part-skim mozzarella cheese

2 large egg whites

9 oz bag fresh baby spinach

1 tbsp Italian seasoning


  1. Brown meat and onions. Add marinara sauce.

  2. In a separate bowl, combine 1.5 cups of mozzarella cheese, ricotta cheese, egg whites, pepper, and Italian seasoning.

  3. Spray large (I think mine is a 6 quart) crock pot with cooking spray. Layer meat sauce, lasagna noodles, cheese, spinach.

    The first two layers only allowed for 2 lasagna noodle strips (1 whole uncooked noodle and 1/2 broken noodle on each side). As the pot gets larger in diameter at the top, you will be able to use 3 lasagna noodles.

  4. Top the noodles with 1/2 cup mozzarella cheese.

  5. Cook for 3-4 hours in crock pot on low.

Serves: 16

Nutrition per serving: 242 calories, 310 mg sodium, 11 grams total fat, 20 grams total carb, 3 grams fiber, 23 grams protein

Adapted from The Crockin’ Girls original Crockpot Lasagna Recipe

RecipesFarrah Wigand