Slow Cooker 12 Layer Lasagna

Name: Slow Cooker 12 Layer Lasagna
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 12 serving
Ingredients: 2 tablespoons oil, divided; 1 small onion, diced; 2 garlic cloves, minced; 2 pounds dark meat ground turkey; 2 ounce cans diced tomatoes, drained; 2 ounce cans tomato paste; 1 tablespoon dried Italian herbs; 2 teaspoons kosher salt; 2 large eggs; 3 cups low-fat cottage cheese; 1 cup grated Parmesan Cheese; 16 ounces (about 4-5 cups) grated Mozzarella cheese; 1 pound dried lasagna noodles, uncooked

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Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
Servings
12
Calories
530 kcal
Course
Main Course
Cuisine
Italian

Slow Cooker 12 Layer Lasagna

Soren Carlson

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This Slow Cooker Lasagna has layers of pasta, gooey cheese and a deletable meat sauce that's irresistible.

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Ingredients

Servings

2 tablespoons oil, divided
1 small onion, diced
2 garlic cloves, minced
2 pounds dark meat ground turkey
2 ounce cans diced tomatoes, drained
2 ounce cans tomato paste
1 tablespoon dried Italian herbs
2 teaspoons kosher salt
2 large eggs
3 cups low-fat cottage cheese
1 cup grated Parmesan Cheese
16 ounces (about 4-5 cups) grated Mozzarella cheese
1 pound dried lasagna noodles, uncooked

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Instructions

Heat 1 tablespoon of oil in a large sauce pot over medium heat. Add the turkey and cook for 5 minutes, until cooked though, breaking apart any chunks with the side of a wooden spoon to make bite sized pieces. Remove the turkey to a plate, and then drain the liquid.
Add the remaining 1 tablespoon of oil to the pot, then onions and cook for 5 minutes, until soft. Add the garlic and cook for 1 more minute.
Return the turkey to the pot, add the drained tomatoes, tomato paste, salt and italian herbs. Bring to a boil, and cook for 3-5 minutes, until the sauce thickens slightly.
In a bowl, whisk the eggs and mix in the cottage and parmesan cheeses.
In the crock pot, spread a thin layer of the turkey tomato sauce, then a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap to fit the crock pot), 1/3 of the cottage cheese mixture after that, and 1/3 of the mozzarella cheese. Repeat layering until you have 3 layers of each, ending with mozzarella cheese.
Cover and cook on low for 4-6 hours.
Turn off the crock pot, remove the lid, and allow to rest for 20 minutes before serving. This will help the lasagna keep its shape.

Notes

*My crockpot is 6.5 quarts. You may need to use less per layer to fit a smaller crock pot.
*My crockpot is 6.5 quarts. You may need to use less per layer to fit a smaller crock pot.
*You can also use lean ground beef.
You can also use lean ground beef.

Nutrition Information

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Calories 530kcal (27%) Carbohydrates 44g (15%) Protein 42g (84%) Fat 22g (34%) Cholesterol 125mg (42%) Sodium 1270mg (53%) Fiber 5g (20%) Sugar 10g (20%)