Slow Cooker Lasagne
photo by Chef David Marional
- Ready In:
- 5hrs 15mins
- Ingredients:
- 13
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 1 lb lean ground turkey
- 28 ounces tomato sauce
- 6 ounces tomato paste
- 3⁄4 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried sweet basil leaves
- 1 vidalia onion
- 4 garlic cloves
- 4 ounces sliced mushrooms
- 12 ounces 1% fat cottage cheese
- 4 cups low-moisture part-skim mozzarella cheese
- 1⁄2 cup romano cheese
- 12 ounces whole wheat lasagna noodles
directions
- Brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.
- Add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.
- Criss-Cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.
- Repeat until all ingredients are used up, cover and cook on LOW @ 5 hours.
- After the lasagna is cooked, let it rest for @ 10 minutes. Then take a long sharp knife and cut into verticle pie slices. The first slice will look bad, but the rest will slide out neat and clean. This recipe will feed at least 8 HUNGRY people and by slicing like a pie you can easly serve 10-12 people.
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RECIPE SUBMITTED BY
I enjoy playing with my food and sharing cooking recipe's with family and friends for many years.. I have been an AFLAC Associate since 1985, which has allowed me to sample food nationwide.My wife is the everyday chef(she's very good), so I get to be creative chef. It's been 30 + happy years cooking in the kitchen together.