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Crockpot Spinach Lasagna

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  • Author: Sarah Criddle

Description

Another crockpot meal using Spinach to replace the pasta in your dish. You won’t miss it!


Ingredients

Scale

Meat sauce

  • 2 lbs of lower fat ground beef (you can also use ground turkey or deer) browned
  • 2 cloves of garlic chopped
  • 4 cups of water
  • 3 cans of 6 oz tomato paste
  • 2 tsp basil dried
  • 2 tsp salt
  • 1 tsp garlic powder
  • 4 drops of liquid stevia or a tsp of Truvia

Cheese Mixture

  • 3 cups of cottage cheese (I used 2%)
  • 2 eggs
  • 1 cup mozzarella
  • 1 tsp basil
  • 1/2 tsp salt
  • 2 tbsp. parm

Lasagna

  • 3/4‘s of a big 16oz tub of baby spinach
  • 2 cups of mozzarella
  • 1/2 cup of parm

Instructions

  1. Brown meat.
  2. Add garlic chopped.
  3. Add the tomato paste.
  4. Add spices and water.
  5. Mix well.
  6. **Read Note on Frozen Meat Sauce
  7. Place 1/3 of meat sauce at the bottom of crock pot.
  8. Mix cottage cheese, eggs, basil, salt, parm and 1 cup of mozzarella.
  9. Spread 1/3 of cheese mixture on top of meat sauce.
  10. Place half of the spinach on top of the layer in crock pot.
  11. Add the next 1/3 of the meat sauce on top of spinach.
  12. Add the next 1/3 of the cheese mixture, then 1 cup of cheese.
  13. The last of the spinach comes next.
  14. Add the last of the meat sauce on top of the spinach.
  15. Add the last of the cheese mixture.
  16. Add 1 cup of mozzarella on top of that.
  17. Add 1/2 cup of parm.
  18. Cover with a lid and set on high for 3 hours or low for 5 or 6 hours.

Notes

  • **If using frozen meat sauce, just allow the meat sauce to thaw. Follow the rest of the steps from there.
  • This is an S lasagna, gluten free/wheat free. I did serve with a low carb bread from a recipe in the Trim Healthy Mama book. This served 3 adult eaters, and 4 little eaters.

Nutrition

  • Serving Size: 6