Slow Cooker Turkey & Spinach Lasagna
Total time
Author: Darla DeMorrow
Recipe type: slow cooker
Cuisine: Italian American
Serves: 10-12 servings
- Sauce Layer:
- 1 pound ground turkey, fully thawed
- 1 can (14.5 oz) diced tomatoes with Garlic and Oregano (or any brand with Italian seasonings) (do not drain!)
- 1 cup your favorite spaghetti sauce (may substitute canned tomato sauce)
- 1 small package of frozen chopped spinach, fully thawed
- Optional: 1 can sliced mushrooms or ½ c fresh mushrooms, cleaned and sliced
- Cheese Layer:
- 8 oz cottage cheese (may substitute ricotta cheese)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried basil
- 1 tsp dried oregano
- ¼ teaspoon salt
- Pasta Layer:
- 6 dry lasagna noodles, uncooked
- In a large bowl, stir the ground turkey and spinach together.
- Add the tomatoes and tomato/spaghetti sauce.
- Add mushrooms if desired.
- Set aside.
- In a second large bowl, stir together all six cheese layer ingredients and mix well.
- Set aside.
- Ladle ¼ cup of the sauce into the bottom of a slow cooker and cover the bottom completely.
- Break three-four uncooked lasagna noodles into large pieces, and arrange them to cover the bottom of the slow cooker.
- Cover with ⅓ of the cheese mixture.
- Then pour ⅓ of the remaining sauce on the pasta.
- Add another layer of broken pasta noodles, taking care to arrange them as well as you can right up to the sides of the slow cooker pot.
- Add ⅓ of the cheese mixture.
- Add ⅓ of the sauce
- Finish with the remaining ½ cup of the cheese mixture, either placed evenly over the sauce layer, or in dollops.
- Cover and cook on LOW for 5 hours. Do not overcook this dish. This is one of the few slow cooker dishes that will overcook.
- Serve warm.
- This lasagna is also excellent as leftovers.
Recipe by Organize Your Home & Declutter Your Life | HeartWork Organizing at https://heartworkorg.com/2016/05/03/slow-cooker-turkey-spinach-lasagna/
3.5.3208