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5 from 3 votes

Healthy Crockpot Lasagna with Chicken and Veggies

This Healthy Crockpot Lasagna with Chicken and Veggies is delicious and packed with nutritious ingredients! The best part is the crockpot does most of the work for you!
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: Italian
Keyword: crockpot dinner, healthy crockpot meal, healthy dinner recipe, healthy lasagna, lasagna recipe
Servings: 8 servings
Calories: 397kcal
Author: Wellness For The Win


  • 1 lb lean ground chicken or ground turkey
  • 1 medium yellow onion chopped
  • 1/2 Tbsp minced garlic
  • 1- 24 oz marinara sauce of choice free of added sugars
  • 9 lasagna noodles whole wheat
  • 1 1/2 cups part-skim ricotta cheese
  • 1 1/2 cups plain Greek yogurt
  • 3-4 cups fresh greens fresh spinach/arugula; POY used kale
  • 2 cups shredded mozzarella cheese

Optional toppings:

  • Shredded Parmesan cheese, chopped red onion, Italian seasoning, additional sauce for serving


  • 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.
  • 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.
  • Spray the crockpot with nonstick cooking spray. Spread ~1/2 cup of marinara sauce on the bottom so the noodles don’t stick.
  • Break 3 noodles so that they fit and mostly cover the bottom of the crockpot, as pictured above. 
  • Layer the ingredients in this order: 
    -1/2 cup of ricotta + 1/2 cup of plain Greek yogurt (I combine these in a measuring cup before spreading over noodles)
    -1/3 of your turkey and onion/garlic mixture
    -1 cup of fresh greens
    -2/3 cup of shredded mozzarella cheese 
    -1/2 cup marinara sauce
  • 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.
  • Cover and cook on high for 3 hours or low for 5-6 hours. Use a pasta claw to scoop it out of the crockpot, or cut with a knife.
  • Serve with Italian seasoning and Parmesan cheese on top, if desired.


Pinch of Yum recommends turning the crockpot off and letting the lasagna sit for an hour to allow the moisture to get soaked up. We don't do this and it turns out fine!


Calories: 397kcal | Carbohydrates: 34g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 756mg | Potassium: 874mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1805IU | Vitamin C: 10.6mg | Calcium: 344mg | Iron: 2.5mg