Cooking Light Crock Pot Day 4 - Crock Pot Lasagna

This lasagna is so easy and really good. You would never know it was from a crock pot except for that first piece you kind of have to scoop out. Feel free to add fresh spinach or mushrooms...but if you add mushrooms you can omit the water. It's also really good the next day for lunch! If you're doing Weight Watchers it makes 8 servings at 10 points a serving. 

Crock Pot Lasagna

INGREDIENTS

• • 1 lb. lean ground turkey meat
  • 1 lg onion, chopped
  • 2-4 cloves of garlic, minced
  • 1 29oz can tomato sauce
  • 1/2 cup red wine
  • 1/2 cup of water
  • 1 6oz can tomato paste
  • 1 tsp salt and pepper to taste
  • Oregano and basil to taste
  • 1 8oz pkg whole wheat lasagna noodles, dry
  • 4 cups shredded part-skim mozzarella cheese
  • 1 1/2 c (12 oz) fat-free ricotta
  • Fresh Basil cut into ribbons

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INSTRUCTIONS

• 1. In a skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink. Drain.
  2. Add tomato sauce, water, wine, tomato paste, salt, pepper, basil, and oregano and mix well.
  3. Spread 1/4 of the sauce in an ungreased slow cooker. Arrange 1/3 of the noodles over the sauce. Break the noodles if necessary.
  4. Combine the cheeses, spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining sauce.
  5. Cover and cook on low for 2.5-3.5 hours or until pasta is tender (check for tenderness at 2.5 hours by slowly inserting a butter knife straight down. If you feel resistance, the pasta is still not done) My slow cooker is ready at exactly three hours.
  6. Top with fresh basil ribbons to serve.