Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Crock Pot Lasagna

Crock Pot Lasagna

Prep Time: 15 minutes

Cook Time: 4 hours

Yield: Serves 6-8

I have seen different variations of this recipe over the years but I have really come to love this one. Remember you are not locked in to the vegetables I chose. Feel free to substitute with your favorites.

*Avoid to many frozen vegetables because they hold to much liquid.


  • 1 organic cage free egg, beaten
  • 1 16oz container ricotta cheese
  • 1/2 cup crumbled feta cheese
  • 1 5oz package fresh baby spinach coarsely chopped
  • 1 cup button mushrooms, sliced
  • 1 cup zucchini, thinly sliced
  • 1 cup frozen peas
  • 1 can (28oz) crushed tomatoes
  • 1 can (28oz) diced tomatoes
  • 3 cloves garlic, minced
  • pinch of crushed red pepper
  • 1 T. Dried Italian seasoning
  • 15 whole wheat lasagna noodles, uncooked
  • 3 cups shredded mozzarella cheese
  • 1/2 cup fresh grated parmesan cheese


  1. Combine eggs, ricotta, feta spinach, mushrooms, and zucchini in a large bowl.
  2. Combine canned tomatoes with their juice, garlic, Italian seasoning and crushed red pepper in a medium bowl.
  3. Generously coat crock-pot with cooking spray.
  4. Spread 1/2 cup tomato sauce in slow cooker.
  5. Arrange 5 noodles over the sauce overlapping.
  6. Spread 1/2 ricotta vegetable mixture over noodles, pressing firmly down.
  7. Then spoon 1 1/2 cups tomato sauce over cheese mixture and top with 1 cup mozzarella cheese and 1/2 Parmesan.
  8. Repeat the same layering process one more time.
  9. Top the third layer with noodles and remaining sauce, DO NOT top third layer with cheese.
  10. Place the remaining 1 cup mozzarella in the refrigerator.
  11. Cook on high 2 hours or low 4 hours.
  12. When done turn off crock pot and sprinkle with reserved mozzarella cheese, cover and let stand 10 minutes to melt the cheese.
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