Crockpot Lasagna

Recipe Rating:
 1 Rating
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot


1 lb jenni-o italian flavored ground turkey
4 clove garlic, minced
1 c onions, choppped fine
8 oz fresh mushrooms, coarsely chopped
1 - 15 oz jar(s) low fat alfredo sauce
1 - 28 oz jar(s) spaghetti sauce, meatless
9 oz no cook lasagna noodles (15 noodles)
15 oz low fat ricotta cheese
2 eggs
2 Tbsp parsley, finely chopped
8 oz low fat mozzarella cheese, shredded

The Cook

Black Velvet Recipe
Well Seasoned
Cloquet, MN (pop. 12,124)
Member Since Sep 2011
Black's notes for this recipe:
I had never heard of Crockpot Lasagna, but it sounded easy and I knew my family would be thrilled. I haven't made lasagna in a couple of years, actually, because it's so much work. I couldn't believe how quick and easy this was, or how TERRIFIC it tasted. My guys couldn't believe I could get this great taste out of a crock pot!
Make it Your Way...

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Mix Ricotta cheese, eggs and parsley together in a bowl.
Brown meat in a large skillet and remove to a separate bowl. Place olive oil in pan and begin cooking onions until they start to become translucent, add minced garlic cook for 1 - 2 minutes, then add mushrooms. Cook until mushrooms have let off all of their liquid and they begin to brown. Re-add meat to skillet and add spaghetti sauce. Heat through.
Put approximately 1/2 C of meat sauce in the bottom of a sprayed 5-qt crock pot. Crumble 5 lasagna noodles over sauce. Add 1/3 of the remaining meat sauce on top of noodles. Then ad 1/3 of the jar of Alfredo sauce, 1/3 of the Ricotta cheese mixture and 1/3 of the pkg of Mozzarella cheese. Repeat this layering 2 more times for a total of 3 layers.
Heat on low for 5 hours. Serve with garlic cheese bread and a salad to make a complete meal. Enjoy!

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user Bobby Webb Bobdoescooking - Jan 23, 2014
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