I made this crockpot lasagna a few weeks ago and it was delicious! Our entire family LOVED it. The succulent flavors of the sauce and the meat and the cheese completely absorbed into each other for a totally savor and delightful dish. We paired it simply with a side of steamed broccoli. It was PERFECT.
Since we have a few gluten-free children in the family, I made the E version the night I made it. I have not yet made it with the S adaptations, but I am sure it will be just as mouthwatering. The brand of gluten-free noodles I used when I made it (and what I used for nutrition facts calculations) was Tinkyada brown rice lasagna.
Feel free to change as desired.
Trim Healthy Tuesday: Crockpot Lasagna (E and S versions)
Ingredients:
E Style
- 1 lb 97% lean ground turkey
- 14 1/2 oz can diced tomatoes
- 1 small onion, diced
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 9 pre-cooked lasagna noodles (1 box brown rice Tinkyada brand is used for the
nutrition facts) - 28 oz tomato sauce (fat free and sugar free brand)
- 1 1/2 cup fat free ricotta cheese
- 1 1/2 cups reduced fat shredded mozzarella cheese (4 g fat or less per serving)
S Style
- 1 lb ground beef, drained
- 14 1/2 oz diced tomatoes
- 1 small onion, diced
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- *9 slices of grain-free lasagna noodles or eggplant (or other preferred vegetable substitution, sliced long)
- 28 oz tomato sauce (no fat, no sugar brand)
- 1 1/2 cup low fat cottage cheese
- 1 1/2 cup shredded mozzarella
*It was brought to my attention that Dreamfield’s lasagna is not suggested for long cooking times (though I do not yet know why, but I will get back to you on that), so in the S setting, a vegetable option would likely be ideal to replace the noodles, unless you know of a good grain-free lasagna noodle. If you do, definitely comment below and share! =0)
Directions For Both Versions of Crockpot Lasagna
- Combine meat, onion, drained tomatoes, mushrooms, and minced garlic in large nonstick skillet over medium-high heat and cook until browned through and onions are translucent.
- Coat 4-quart slow cooker
with oil spray and place 3 noodles side by side in the bottom of the cooker. Top noodles with 1/3 each of the tomato sauce, ricotta/cottage cheese, meat mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. - Cover and cook on low 5-6 hours, or until lasagna is cooked through. Enjoy!Number of Servings: 10
Serve with steamed broccoli or salad, topped with appropriately fueled food additions, or stick with a Fuel Pull (no fat, no carb) version to be safe. I hope you enjoy this crockpot lasagna as much as we did!!!
S Version Nutrition Facts
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 329.6
- Total Fat: 13.7 g
- Cholesterol: 47.5 mg
- Sodium: 590.2 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.3 g
- Protein: 22.0 g
E Version Nutrition Facts
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 256.5
- Total Fat: 5.1 g
- Cholesterol: 41.0 mg
- Sodium: 484.4 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.5 g
- Protein: 21.8 g
Is the nutrition info correct? 29 gm carbs for the S? That would make it a crossover, wouldn’t it?
It’s all from the Dreamfield’s pasta, though, so according to the sisters it should be fine. If you want to run it by an admin person on the Facebook group page, please feel free =0) If I’m wrong, just let me know and I will amend right away.
Yes! The dreamfields would be less than 5 grams of “effective” carbs for the S version. There is a video on the Dreamfields site that explains how that works. And your E version uses a carb fuel pasta, so that works beautifully!
Thank you for linking up on Trim Healthy Tuesday! 🙂
Thanks Gwen!!
Oh, how I miss lasagna! I have not been able to find Dreamfield’s Lasagna noodles at Walmart. They only have spaghetti and penne and elbows.
This looks wonderful!
Please disregard my last comment as I was thinking “E” for some reason. Did you ever find out for sure about the Dreamfields past for an “S”? Is that definitely out? Thanks!
The reason that Dreamfield’s does not work in this recipe is because it is crockpot. Make it in the oven with Dreamfield’s and it’s fine. Apparently it’s not meant to be cooked for longer than an hour for the special processing to work right with the carbohydrate technology. That was the understanding I was given. Make sense?
Hi! This looks so delicious! 🙂 I was wondering if you’ve tried it with the veg substitute for noodles and if so how it turned out? I’d like to try this, but I’m afraid the veg would get soggy or release too much water…when I’ve made zucchini lasagna in the oven before, I had to make sure to pre-broil the the zucch slices or it would be watery. Any thoughts?
I would suggest a more sturdy veg, like eggplant, if you want to sub out the noodles. Another option may also be winter squash, but I’m thinking the texture would be totally different. And possibly cabbage leaves, or shredded cabbage layers. Thoughts?? =0)
Did you use reg lasagna noodles? Wondering what kind of lasagna noodles is on the THM plan? Thanks!
I used Dreamfield’s for the S version and brown rice for the E.
YUM, I would love to use noodles instead of brown rice. It needs to be done in the oven then? (For Dreamfields?) How long would you then cook it for? (NOVICE cook here 😉 Thanks!!
I made the eggplant version, it was delicious !! I made it with lean ground beef , but I cooked it first and then fried it . (It gets all the junk out ot ! Lol )
Didn’t buy the long eggplant , but got them today and will try next time!! Definitely will make this agin!
I didn’t know there was a such thing as brown rice noodles, this makes me so happy!