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
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
- In a large pan over medium-high heat, cook the turkey, onion, and mushrooms until brown.
- 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).
- Meanwhile, in a small bowl, put in the ricotta and season with salt and pepper (about 1 tsp. salt and ½ tsp black pepper).
- Time to layer! In your crockpot, place in this order…
- ¼ of your sauce
- 2 ½ sheets of lasagna sheets, uncooked. You’ll have to break some up to fit.
- 1/3 of your ricotta, if using, and spread in an even layer
- 1/3 of your turkey-mushroom-onion mixture
- 1/3 of fresh spinach
- ¼ of sauce (except over the last layer of spinach)
- ¼ of mozzarella
- 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.
- Top with the last lasagna sheets, sauce and mozzarella.
- Put the crockpot on high and cook for about 4 hours. The lasagna is done when the noodles are soft!