Tonight was a great success! With cheer practice running until 4:00 then flute lessons following the practice and everybody needing rides to somebody's house for something I thought it would be best to throw something in the crockpot. I figured everybody could eat when they wanted to and it would make things easy. Boy was I right!
Before I get into the recipe, I want to explain a couple things. With each recipe I'll put the nutritional values next to each ingredient. I do that with my electronic cookbook in order to more easily modify a recipe. I can add and delete things and quickly calculate the nutritional value with little effort. Since I enjoy being able to do that I figured you would too! I only keep track of calories, fat and fiber (yes, I do Weight Watchers!) so that's all that will be there. I'll total everything at the end of the recipe but I'm not going to put the WW points so I don't get into trouble!
Here's tonights success...
Crockpot Lasagna (Serves 8)
1 1/2 lbs ground turkey (1,014 cal; 55.5g fat; 0g fiber)
1 small red onion, chopped (28 cal; 0g fat; 1g fiber)
2 tbsp minced garlic (30 cal; 0g fat; 0g fiber)
1 cup mozarella, 2% milkfat, shredded (210 cal; 11g fat; 0g fiber)
1 cup cheddar, 2% milkfat, shredded (384 cal; 16g fat; 0g fiber)
1 1/2 cup cottage cheese, low fat, 1% milkfat (240 cal; 3g fat; 0g fiber)
8 oz lasagna noodles (9 noodles) (840 cal; 4g fat; 8g fiber)
1 jar pasta sauce, 26 oz (50 cal per serving) (300 cal; 9g fat; 12g fiber)
1 can diced tomatoes, 14.5 oz (87.5 cal; 0g fat; 3.5g fiber)
1 cup mushrooms, sliced (54 cal; 0g fat; 2g fiber)
1 cup green bell pepper, chopped (30 cal; 0g fat; 3g fiber)
1 cup fresh spinach (7 cal; 0g fat; 1g fiber)
Cook lasagna noodles as directed on the package (or you can use the no-cook variety). Immediately immerse noodles in cold water for 5 minutes. Drain cold water and lay noodles flat on a clean dry linen towel. In a frying pan, brown turkey with the onion and garlic - cook until no longer pink. Add pasta sauce and diced tomatoes, stir over medium heat until heated through. Mix all cheeses in a seperate container. Mix all chopped vegetables in a seperate bowl. Turn crockpot on low heat. Begin layering lasagna: 1/3 meat sauce, 1/3 noodles, 1/3 cheese mixture, 1/3 vegetables. Repeat 2 more times until all the ingredients have been used. Cook on low 4-5 hours.
Per Serving: 402 cal; 12g fat; 4g fiber