Healthy Crockpot Lasagna with Chicken & Veggies


Happy Sunday everyone! Since today is my day to plan and prepare for the week ahead, I thought I’d share a perfect Sunday recipe with you all.

Whenever I am working on my weekly meal plans, I always try to ask Ethan if there is anything he really wants to eat that week. His usual response is, “I trust you”, and while I totally appreciate his trust in me, sometimes I’m really looking for some inspiration!

Last Sunday, I told him I wanted to cook something in the crockpot and we were brainstorming a few different options. I made SkinnyTaste‘s turkey, white bean & pumpkin chili the previous week, so chili was off the table. Every time Ethan actually does offer up an opinion regarding our meals for the week, he requests lasagna in some form. It never fails.


I love to make crockpot meals on Sundays because a) that is the day I typically do my grocery shopping and meal prepping for the week, so it’s nice to have something in the crockpot cooking itself while I’m keeping myself busy with other stuff, and b) it makes a ton of food for just the two of us, which means leftovers to eat for work lunches for the next few days.


Once Ethan requested lasagna, I hopped on Pinterest and searched “healthy crockpot lasagna”. Of course, there were five billion hits, but I landed on this version from Pinch of Yum. I’ve made several of her recipes before and have never been disappointed, so I figured this one would be no different!

Her version is vegetarian, but as all you wives out there probably know, men typically want some meat (at least mine does). I added lean ground chicken to ours, but feel free to keep it veggie if that’s your style! I already had a few other meatless meals planned for that week, so I figured I’d add some meat here so Ethan didn’t go too crazy. 😉 I also made a few other minor adjustments to the recipe, but if you want to check out the original, click here.

This meal was extremely easy to make, Ethan loved it and it tasted just as delicious reheated the next couple of days. I also feel good about everything that’s in it. Whole grains, lots of greens, and lean, healthy sources of protein! Delizioso!

If you mess up the order of the layers, don’t fret. It’s honestly just a big ol’ mess at the end anyway, and you’re bound to get a little bit of everything once you scoop it out. Also, as you can see from my pictures, it’s not the prettiest meal, but it’s what’s on the inside that really counts, right?

Crockpot Lasagna with Chicken & Veggies

  • Servings: 6-8
  • Time: 3 hrs 15 mins
  • Difficulty: Easy
  • Description: An easy and delicious lasagna recipe that is packed with healthy ingredients. The best part: the crockpot does most of the work for you!

Credit: Wellness For The Win


  • 1 lb lean ground chicken (or turkey, if you prefer)
  • 1 medium yellow onion, chopped
  • 1/2 Tbsp minced garlic
  • 1- 24 oz jar of Rao’s Homemade Roasted Garlic tomato sauce (or sauce of choice)
  • 9 whole wheat lasagna noodles
  • 1 1/2 cups part-skim ricotta cheese
  • 1 1/2 cups plain Greek yogurt
  • 3-4 cups of fresh greens (I used a fresh spinach/arugula mix; POY used kale)
  • 2 cups shredded mozzarella cheese
  • Optional toppings: shredded Parmesan cheese, chopped red onion, Italian seasoning, additional sauce for serving


  1. First, cook the lean ground chicken in a skillet over medium-high heat. Once chicken is browned and cooked through, transfer to a large bowl and set aside.
  2. Next, cook the chopped yellow onion and garlic in the same pan, for about 2-3 minutes. Once cooked, transfer to the same bowl as the ground chicken, and stir to combine.
  3. Spray the crockpot with nonstick cooking spray. Spread ~1/2 cup tomato sauce on the bottom so the noodles don’t stick.
  4. Break 3 noodles so that they fit and mostly cover the bottom of the crockpot, as pictured above. Then layer in this order:
    • 1/2 cup of ricotta + 1/2 cup of plain Greek yogurt (I combined these in a measuring cup before spreading over noodles)
    • 1/3 of your turkey and onion mixture
    • 1 cup of fresh greens
    • ~2/3 cup of shredded mozzarella cheese
    • 1/2 cup of sauce
  5. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese. Top with chopped red onions, if desired, before turning crockpot on to cook.
  6. Cover and cook on high for 3 hours or low for 5-6 hours. (She recommended turning the crockpot off and letting the lasagna sit for an hour to allow the moisture to get soaked up. We didn’t do this — way too hungry for that — and it turned out just fine! We also used a pasta claw to scoop it out of the crockpot, but you could also cut it with a knife.)
  7. Serve with a little bit of Italian seasoning and Parmesan cheese on top, if desired.

Voila! So easy and yummy!

As always, if you try out this recipe, tag me on Instagram @wellnessforthewin and use the hashtag #wellnessforthewin so I can see your creations! 🙂

Have a great week everyone!

Shanna Hutcheson, RD LD

#WellnessForTheWin #CrockpotMealsFTW

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