Some of the biggest battles limiting results, is not only based on the efforts put into your exercise routine.
Sure you skip your a couple times a week… or all week, you’re not going to make any gains that way. But if you’re here, you’re probable at least doing what you can thus far. Well I’ve come to realize when it comes to results, nutrition is a significant factor and consideration. There’s way too many conflicting pieces of information out there. So lets skip all the jazz and get straight to business… Lasagna.
Deliciousness that usually takes a good amount of time to prepare and cook, oven heats up the house on warm days and you’re not feeling like cooking in a sauna.
If you have a 6 quart –slow cooker, here’s your sign!
Prep traditionally does take around 20-25 minutes to get together.
Cooking is 6 hours and 25 minutes
The best part is the serving size: 8 servings, which means lunch for the week!
PHASE 1:
What you’ll need via shopping/ ingredients:
-1lb of Italian seasoned ground turkey
-1/2 cup of chopped onion (about 1 medium onion)
-3 cans (14.5oz) of Muir Glen organic diced tomatoes with Italian herb, or alternative diced tomatoes you can find.
-1 cup of loosely packed fresh spinach chopped
-2 teaspoons dried basil leaves (don’t do what I did and buy wilted ones the first time.. oops!)
-1/2 teaspoon of salt
-1/4 teaspoon of pepper
-2 cups of shredded reduced fat mozzarella cheese (8 oz)
-1 container (15 oz) reduced fat- ricotta cheese
-1 cup of grated Parmesan cheese
-15 uncooked whole wheat lasagna noodles (It’s better than you might expect)
PHASE 2
Now that you’ve got the goods, let’s get to business with preparation:
1.) You’ll need about a 10in round skillet and cook that turkey and onions over medium heat for 6-8 minutes while stirring until meat’s no longer pink; then drain the pan.
2.) Stir in tomatoes, spinach, basil, salt and pepper.
3.) In a medium bowl (unfortunately bowls usually don’t come in “small”,”medium”, “large”, or “extra large”). Stir 1 cup of mozzarella, the ricotta, Parmesan cheeses. (refrigerate the remaining mozzarella cheese while waiting for lasagna to cook.
4.) In 6 QT slow cooker, spoon 1/4 of the turkey mixture. Top with 5 noodles, half of the cheese mixture and 1/4 of the turkey mixture. Top with 5 noodles, the remaining cheese mixture and 1/4 of turkey mixture. Top with remaining 5 noodles and remaining turkey mixture.
5.) Cover and cook on low heat setting 4-6 hours until noodles are tender.
6.) Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. cover and let stand about 10 minutes or until cheese melted.
Then cut into pieces and enjoy!
Please share with friends and family to try this recipe. Let me know what you think!
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