Crock Pot Lasagna- It’s Another Keeper!

My husband loved this recipe. Loved, loved, loved it! I took our daughter and went out of town this weekend and he told me he ate it for two lunches and a dinner while we were gone. Now that is a high rating from him if he ate it for four meals!

I didn’t halve this recipe because I wasn’t sure what would happen to it, other than be super flat, and ended up freezing the other half for another dinner when I don’t feel like cooking. (Our freezer is filling up fast!) Another note about this recipe is that I waited too long to get it started and I turned it on high for about an hour to an hour and a half and then turned it to low for two hours. One section of the exterior got a bit dark or, um, burned, but the rest of it was fine, so I guess you can just watch it if you are in a rush or just chance it and cut it off if need be.
Again, my thought that lasagna is hard to make was squelched! I mean, how hard is mixing and layering ingredients?! Maybe I think it’s hard because if you order it in a restaurant you have to wait for it, making my brain think it’s hard work, rather than it’s just a made-to-order menu item? No idea. But it’s not hard, at all.

I’ll make this again because it was so good and easy. And my husband will be happy! And wrong. Wrong, wrong, wrong. He finished his dinner and said “That was so good! Too bad we’ll never see it again!”. Ha! WRONG!

Slow Cooker Lasagna

Adapted from cuteasafox.com

Ingredients

1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
3 15 oz cans tomato sauce
2 Tablespoons Italian Seasoning
½ teaspoon salt
2 cups shredded mozzarella cheese (8 oz)
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Directions

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink. Drain.

2. Stir in tomato sauce, Italian seasoning, and salt.

3. Mix 1 cup of the mozzarella cheese with the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

4. Spoon one-fourth of the sausage mixture into 6-quart slow cooker. top with 5 noodles, broken into pieces to fit. (Note: I just put one layer of noodles, in my slow cooker it is usually less than 5 lasagna noodles)

5. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture.

6. Top with remaining 5 noodles and remaining sausage mixture.

7. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Note: Do not try to cook on high, the outside edges of the lasagna will burn. Trust me on that one.

8. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces and serve.

 

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