Did you know that you can make delicious lasagna in your slow cooker? Maybe this is common knowledge, but until recently it had never even occurred to me. Having seen a few different slow-cooker lasagna recipes out there, I decided to try out my own version. And guess what? It was really good!
I was definitely skeptical at first. Would it have the same crusty, cheesy edges that I love on regular oven-baked lasagna? Would the texture of the noodles be “normal”? The answer to these questions is “yes,” and my family agrees – this version is just as good as a traditional recipe. Plus, it just sits on your counter to cook for a few hours while you go about your business. I loved that I could prepare this while Casey napped, and then when Keith walked in the door from work, all I had to do was set the table and serve the plates. These days, any recipe that requires no last-minute prep or monitoring of a hot oven is at the top of my list!
I used ground turkey breast here (you know, to keep this moderately healthy), but you could absolutely substitute your favorite lasagna meat – ground beef, ground sausage, whatever! Just make sure that you cook the meat before it goes in the slow cooker. Give it a try – I know that you’ll love it!
- 1 lb. ground turkey
- 1 small onion, diced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) container whipped cottage cheese (or ricotta cheese if your store doesn't sell the whipped cottage cheese)
- ¼ cup pesto
- 2 cups shredded mozzarella cheese
- 9 “no boil” lasagna noodles
- Parmesan cheese for serving
- In a large skillet over medium-high heat, cook turkey, onion, Italian seasoning, and salt until turkey is no longer pink. Drain.
- In a medium bowl, combine cottage cheese, pesto, and 1 cup of mozzarella cheese.
- Spread 1 cup of marinara sauce onto bottom of greased slow cooker. Place a layer of lasagna noodles on top, breaking noodles as necessary to fit in cooker.
- Spread about ⅓ of cheese mixture on top of noodles. Then add ½ of turkey mixture on top. Drizzle with another layer of marinara sauce and then another layer of noodles.
- Repeat with additional layers of cheese mixture and turkey. Top with remaining noodles, remaining cheese mixture, and remaining marinara. Sprinkle with remaining 1 cup mozzarella cheese.
- Cover and cook on low for 3-4 hours, or until noodles are tender.