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!
- 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 Tbsp
- parsley, finely chopped
- 8 oz
- low fat mozzarella cheese, shredded
1Mix Ricotta cheese, eggs and parsley together in a bowl.
2Brown 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.
3Put 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.
4Heat on low for 5 hours. Serve with garlic cheese bread and a salad to make a complete meal. Enjoy!