- Crock Pot Lasagna
-
- 1 pound ground lean turkey sausage
- 1 medium onion, chopped
- 1 green bell pepper chopped
- 1 can (15 ounces) Italian-style diced tomatoes
- 2 cans (15 ounces) tomato sauce no salt added
- 1 can (8 ounces) tomato paste
- 2 teaspoons dried basil
- 1 tbsp minced garlic
- 2 cups 2% shredded mozzarella cheese
- 1 container (15-20 ounces) part-skim ricotta cheese (room temperature for easier spreading on the dry noodles)
- 1 cup grated Parmesan cheese
- 15 uncooked lasagna noodles
- Cook sausage, onion and bell pepper in a sprayed skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomatoes, 1 can of sauce, paste, basil and garlic.
- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
- Use the additional 1 can of sauce to pour over the top as needed, if it starts to dry out.
- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
