Italian

Crockpot Low Sodium Lasagna is for Dinner.

Crockpot Low Sodium Lasagna takes several minutes to prepare.

Crockpot Low Sodium Lasagna takes several minutes to cook.

Crockpot Low Sodium Lasagna makes 8 servings.

The ingredients for Crockpot Low Sodium Lasagna are:

1lb lean ground turkey breast
1 onion, diced
2 cloves garlic, fresh, minced
1 large can No Salt added diced tomatoes (drained)
1 can No Salt added tomato sauce
1 small can No Salt added tomato paste
4 TBSP Italian seasoning
Whole wheat lasagna noodles, uncooked
Fresh spinach
sliced mushrooms
sliced zuchinni
2c part skimmed ricotta (can use 1% cottage cheese but the sodium will be higher)
1 egg
pepper
1c shredded part skim mozzarella chesse, shredded

Here is how you make Crockpot Low Sodium Lasagna:

Saute turkey, onions and garlic in a pan sprayed wth no stick spray until turkey is no longer pink and onions are translucent. Put aside.Mix drained tomatoes, tomato sauce, tomato paste and italian seasoning. Set aside.In your crockpot sprayed with no stick spray, line the bottom with uncooked lasanga noodles. Break to fit. Top with half the turkey mix, fresh spinach, mushrooms and zuchinni than half the tomato mix. Repeat with remaining turkey mix, spinach, mushrooms, zuchinni and tomato mix.Mix the ricotta with the beated egg and pepper to taste. Pour on top of the layers in the crockpot. Top with shredded mozzarella cheese.Cook on high for 3 hours. Once all the cheese is melted and knife inserts into the middle smoothly it's done.Number of Servings: 8Recipe submitted by SparkPeople user DIVA1685.

The nutritional information for Crockpot Low Sodium Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 414.8

• Total Fat: 17.0 g
• Cholesterol: 187.9 mg
• Sodium: 384.3 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 7.3 g
• Protein: 36.0 g

Crockpot Low Sodium Lasagna is Italian cuisine.