Description
A cozy, easy recipe for Slow Cooker Lasagna that captures all the comfort of traditional lasagna with less hands-on time.
Ingredients
- 9–12 no-boil lasagna noodles (or regular noodles broken to fit)
- 1 lb ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 24 oz jar tomato sauce or marinara
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella (vegetarian rennet)
- 1/2 cup grated Parmesan (vegetarian rennet)
- 1 egg, lightly beaten
- 2 tbsp olive oil
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds. Add ground turkey, breaking it apart, and cook until no longer pink. Stir in oregano, basil, salt, and pepper. Add tomato sauce and diced tomatoes, simmer for 5 minutes to combine. Remove from heat.
- In a bowl, combine ricotta, half the mozzarella, Parmesan, and beaten egg until smooth.
- Lightly grease a 6–7 quart slow cooker. Spread a thin layer of meat sauce on the bottom. Add a layer of no-boil noodles (break to fit if needed). Spoon half the ricotta mixture over the noodles, then a third of the meat sauce. Repeat: noodles, remaining ricotta, and another third of sauce. Finish with a final noodle layer, the remaining meat sauce, and top with the remaining mozzarella.
- Cover and cook on LOW for 210–240 minutes or on HIGH for 120–150 minutes. Avoid lifting the lid often; steady temperature gives the best results.
- Turn off the slow cooker and let the lasagna sit 15–20 minutes with the lid off to firm up. Garnish with fresh basil, slice, and serve.
Notes
Use no-boil noodles to simplify the process. Drain excess liquid from canned tomatoes to avoid soupy lasagna.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian