This dish is a great way to "hide" veggies by mixing them in with ground chicken. You can also chop the vegetables if you prefer.
Both the lasagna noodles and the ground chicken go into the slow cooker uncooked, so there is minimal preparation time for this lasagna.
|1 Pkg||Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1||carrot, peeled and chopped or grated|
|1||small red onion|
|2 cups||fresh baby spinach|
|1 tsp||dried basil|
|1 tsp||dried oregano|
|Black pepper||to taste|
|1||650g jar marinara sauce|
|12||whole wheat lasagna noodles, uncooked|
|1/4 cup||ricotta cheese|
|3/4 cup||mozzarella cheese|
|2 tbsp||parmesan cheese|
|Canola oil spray||for greasing|
Grease bottom and sides of slow cooker pot with Canola spray.
In a large mixing bowl, combine ground chicken, chopped or food processed veggies, herbs and black pepper, and mix together using a wooden spoon.
Layer 1/4 of the marinara sauce on the bottom of the slow cooker, followed by a layer of noodles (break noodles as needed to fit the size and shape of pot). Add 1/2 of the meat mixture on top of noodles. Next layer 1/4 of marinara sauce, followed by another layer of noodles. Add a layer of ricotta, followed by remaining 1/2 of meat mixture. Add 1/4 more sauce, followed by third layer of noodles. Top with remaining sauce, mozzarella, and parmesan cheese.
It is not recommended to leave lasagna on 'warm' setting after 4 hours is complete (noodles will over cook). Turn off slow cooker when 4 hours is complete.
Cover and cook on low for 4 hours.
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