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Whole Wheat Crockpot Lasagna

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- 8 whole wheat lasagna noodles, uncooked.

- 1-2 lb extra lean ground beef or turkey

- 1 large onion, chopped

- 2 garlic cloves, minced

- 1 tsp Italian seasoning

- 3 Tbs. Chopped Fresh Italian Parsley

- 28oz jar low fat/low sugar spaghetti sauce

- 1/3 cup water

- 4 oz can sliced mushrooms (rinsed and drained)

- 15oz fat free ricotta cheese

- 2 cups shredded skim milk mozzarella cheese


1. Spray inside of Crockpot with no-calorie cooking spray. Cover bottom of Crockpot using 4 noodles (break to fit)

2. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain. Stir in Italian seasoning. Spread half of it over noodles in Crockpot.

3. In a separate bowl, mix ricotta, mozzarella, parsley.

4. Layer ½ of the cheese mixture, ½ of sauce, ½ of mushrooms over the beef. Repeat layers.

5. Cover and cook on low for 4 hours.

Nutritional Info: Servings Per Recipe: 8; Per Serving: Calories: 469.0; Total Fat: 21.0 g; Cholesterol: 76.2 mg; Sodium: 639.2 mg; Total Carbs: 31.3 g; Dietary Fiber: 5.2 g; Protein: 36.7 g

Servings: Makes 8 small servings or 6 large.

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