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:
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
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.
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.