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|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|
Cloquet, MN (pop. 12,124)
Member Since Sep 2011
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!
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!