Slow Cooker Lasagna Ingredients 1 pound 99% extra lean ground turkey breast or 99% extra lean ground chicken breast 1/4 teaspoon red pepper flakes 2 teaspoon thyme 1 24-ounce jar Thrive! approved marinara sauce 1 3/4 pound eggplant, unpeeled, diced (2 cups) 1 1/4 cup water 15 ounces part-skim ricotta cheese 1 cup shredded Italian five-cheese blend (see Note) 1/4 cup egg white substitute or 1 egg white 1 Tablespoon chopped fresh parsley 6 Dreamfield lasagna noodles Directions In a skillet over moderate heat, brown 99% extra lean ground turkey and drain any excess fat. Stir in red pepper flakes, thyme, Thrive! approved marinara sauce, eggplant, and 1 1/4 cup water. In a mixing bowl, combine the ricotta, shredded cheese blend, egg substitute, and parsley. Coat the inside of the slow cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. Top with 2 or 3 lasagna noodles; break them up as needed to cover the meat sauce. Repeat layer. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours. NOTE: If you cannot find the Italian five-cheese blend, shredded part-skim mozzarella will work just fine. **Please note that the cooking time should not exceed 4 hours. This is not an "all day" slow-cooker meal.** Serving Notes Makes 8 (1 cup) servings. 1 servings counts as a CAT I + CAT II + III + condiments. You can add a CAT II only to this if you wish, like a small salad.
Posted on: Sun, 21 Jul 2013 21:23:37 +0000
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