The Best Slow Cooker Lasagna

To make this lasagna recipe healthier, I’ve kept sodium and fats in check, and included nutrient-dense ingredients that are easier on the digestive system. This recipe reduces fat, sodium, and excess dairy, while still offering great flavor. Always check with a healthcare provider to ensure the dietary changes are suitable for your specific health needs.  

Best Slow Cooker Lasagna

Easy to put together and delicious to eat, this will become a get-together favorite!

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Prep Time 30 minutes mins

Cook Time 6 hours hrs

Course Main Course

Cuisine Italian

Equipment

• Dutch oven
• Cutting board

Ingredients

  

• 1 1/2 pounds ground turkey or chicken breast
• 1 onion optional, use sparingly, chopped (or substitute with leeks for a milder flavor)
• 1 green bell pepper chopped
• 1 tablespoon minced garlic optional, use sparingly
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• Freshly ground black pepper to taste
• 1 can 14.5 oz low-sodium diced tomatoes, drained
• 2 jars 15 oz each low-sodium spaghetti sauce (or homemade without salt)
• 1 box whole wheat or gluten-free lasagna noodles use as needed
• 8 ounces part-skim ricotta cheese
• 1 egg
• 8 ounces part-skim shredded mozzarella cheese
• 8 ounces grated Parmesan cheese or reduce amount for lower fat

Instructions

 

Prepare the Ricotta Mixture:

• In a small mixing bowl, combine part-skim ricotta cheese and the egg. Mix well and set aside.

Cook the Meat and Vegetables:

• In a large Dutch oven or saucepan, cook the ground turkey or chicken, onion (if using), green pepper, and garlic over medium-high heat until the meat is fully cooked. Drain any excess fat, if needed.

Season the Sauce:

• Add the Italian seasoning, oregano, and pepper to the pan. Stir and cook for 30 seconds to release the flavors.

Simmer the Sauce:

• Add the low-sodium diced tomatoes and spaghetti sauce to the pan. Stir to combine and simmer for about 20 minutes, allowing the flavors to meld together. Taste and adjust seasonings as necessary.

Assemble the Lasagna:

• Spoon a small amount of sauce to cover the bottom of the slow cooker.
• Layer the lasagna noodles (broken to fit), then add a third of the meat sauce, followed by a third of the ricotta mixture. Add a third of the mozzarella and Parmesan cheeses. Repeat layers, ending with the cheeses on top.

Cook the Lasagna:

• Cover the slow cooker and cook on low for 5-6 hours or high for 3-4 hours.

Cool Before Serving:

• Let the lasagna cool for 15-20 minutes before slicing and serving.

Notes

This modified recipe reduces fat, sodium, and excess dairy, while still offering great flavor. Always check with a healthcare provider to ensure the dietary changes are suitable for the patient's specific health needs.

Tried and tested recipe by LivingWithDana.com

Keyword lasagna

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