Low and Slow Lasagna

Ever made lasagna in the slow cooker? Well, it’s pretty great. And I’m glad my Italian grandmother cannot read this post – it’s better than hers. Shhhh!

It’s super easy, no special “no boil” lasagna noodles necessary. It’s loaded with protein and veggies. It also packs a ton of flavor.

Give it a try! You won’t be disappointed. The noodles cook up really nicely – surprising, right?

I’ve made this on several occasions. For my friends that can’t handle cheese very well, I tried it this time without the ricotta and just a little shredded mozzarella on top. Still tasted great. Just leave it out!

Slow Cooker Lasagna
(Serves 6)

10 lasagna noodle sheets
1 lb ground turkey
1 medium onion, diced
1 pkg. cremini mushrooms (aka baby portobello), sliced
2 cloves garlic, minced
1 jar of your favorite pasta sauce
1 8 oz. container ricotta (optional)
1 bag fresh spinach
1 pkg. shredded mozzarella
Salt and pepper to taste
¼ tsp. red pepper flake

  1. In a large pan over medium-high heat, cook the turkey, onion, and mushrooms until brown.
  2. When browned, add garlic and cook until fragrant. Season with red pepper flake, salt and pepper (about 1 tsp. salt and ½ tsp black pepper).
  3. Meanwhile, in a small bowl, put in the ricotta and season with salt and pepper (about 1 tsp. salt and ½ tsp black pepper).
  4. Time to layer! In your crockpot, place in this order…
    1. ¼ of your sauce
    2. 2 ½ sheets of lasagna sheets, uncooked. You’ll have to break some up to fit.
    3. 1/3 of your ricotta, if using, and spread in an even layer
    4. 1/3 of your turkey-mushroom-onion mixture
    5. 1/3 of fresh spinach
    6. ¼ of sauce (except over the last layer of spinach)
    7. ¼ of mozzarella
  5. Repeat until you’re done layering your last bit of spinach. You may have to push the ingredients down from time to time, while layering.
  6. Top with the last lasagna sheets, sauce and mozzarella.
  7. Put the crockpot on high and cook for about 4 hours. The lasagna is done when the noodles are soft!

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