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

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

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.

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  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!

  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!

  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!!!

  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???

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

  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!

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

  7. Hi. I have two different size crock pots. Based on the amount of ingredients you used, what size crock pot would you suggest? (mine are the old style round ones and have to look at box to see sizes) Thanks

  8. A 3 quart would fit this recipe best.

  9. what if you cook on high? how long will the cooking process take?