Tuesday, December 14, 2010

Turkey Lasagna

My husband absolutely LOVED this lasagna!!!  We haven't had a Slow Cooker meal since early last week, which means we've been eating take-out and scrounging around for leftovers and whatever else we can find in the freezer, so this was a welcomed meal yesterday!  My one and only goal yesterday was to get this in the Slow Cooker!  It was cooking by 9 a.m. and ready for us at lunch (Inclement weather day here in Michigan)!  There was enough for lunch and dinner yesterday and for dinner again today!  So, I would say this probably yields about 8-10 servings.  I made it all in a 3 Quart Slow Cooker with a disposable liner! :) (Side note, the liner left a little residue in the bottom of the Slow Cooker this time, but nothing that needed to be soaked, which save a lot of time and energy!)

When I had this for lunch yesterday, I had originally thought it was too saucy and didn't have enough noodles.  My husband assured me it was PERFECT the way it was, and come dinner, I'd have to say I agreed with him!  This was the easiest Lasagna I've ever made and it comes from a weight watchers recipe, so I do know it's worth 6 points a serving.  I changed the seasoning slightly, and added 1-2 more noodles than it called for, but everything else is pretty true to the recipe.  I have no idea how that affects the points.  Sorry!

In a few months, I would love to try this as a Vegetarian Lasagna with spinach, zucchini and yellow squash!  I think it would be excellent!

So, here's what you came for:

Turkey Lasagna

Ingredients:
6-8 Lasagna Noodles
1 lb. ground turkey
1 medium onion, chopped
1 28oz. can crushed tomatoes
1 15oz. can tomato sauce
1 cup skim ricotta cheese
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
2 tsp. Italian Seasoning
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste

Directions:
Brown the turkey with the onion.  Season with salt and pepper.  

Add the crushed tomatoes, tomato sauce, Italian Seasoning, garlic powder, onion powder, salt and pepper to the browned turkey/onion mixture and simmer on low for about 5 mins.

While that is simmering, mix together the 1 cup ricotta cheese and just 1 cup of the shredded Mozzarella cheese.  Set aside.
(That's my little helper, Cinder"Ella")

In the bottom of your Slow Cooker insert, add 1/3 of the sauce.  Next, line the bottom with about 3 noodles.  It doesn't have to look pretty!


Spread half of the ricotta/mozzarella mixture over the noodles and add 1/3 of the sauce again.


Add another layer of noodles, ricotta/mozzarella mixture and the remaining sauce.

Cook on LOW for about 3 hours.

About 20 mins before serving, sprinkle the top with the remaining 1/2 cup Mozzarella cheese and the 1/2 cup Parmesan cheese.

Enjoy!!!
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10 comments:

  1. Hi Hope - what kind of noodles did you use for this? Just regular or the kind that you don't have to cook first? Thanks!

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  2. Just regular lasagna noodles! I just used the Meijer brand. Don't cook them first! You could easily use the wheat noodles if you wanted too!

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  3. Just finished putting this in the crock pot. 4th or 5th time I've made it. Even my toddlers will eat it, so I consider it a wonder food!!!

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  4. Man-Cook here, so forgive me if I am out of the loop with slow cookers...

    Is that plastic you have lining your pot in the pictures? If so, you can't cook with it can you???

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    1. Those are Reynolds Slow Cooker Liners. They are not plastic, but a lot like an oven bag :)

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  5. G E Zielinski...Yes, you can cook with it. They are called crock pot or slow cooker liners. I have purchased the Reynolds brand ones in the past but they might have other brands out there too. Good luck and happy cooking!

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  6. I made it! I will forever make it! Thank you!

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