I’ve had these pre-cooked lasagna noodles knocking around the pantry for a while. When my preferred spaghetti sauce went on sale I decided to give Crock Pot Lasagna a whirl. You’ll find these recipes all over Pinterest, but the one I started from was on Allrecipes.
Crock Pot Lasagna
1 12 ounce package lasagna noodles
1/2 cup chopped onion
1 20oz package ground turkey
garlic and oregano, to taste
2 cans Hunt’s Spaghetti Sauce, your favorite flavor
1 15oz package fat-free Ricotta
1 cup grated Parmesan cheese
16oz shredded Mozzarella cheese
Meanwhile, combine the three cheeses. They’ll make a thick paste.
Spray the crock with cooking spray. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cook for 4-6 hours on low. Before serving top with mozzarella cheese and put the lid back on for about 10 minutes to melt it.
I used pre-cooked lasagna noodles. At 5 1/2 hours I think they really soaked up the sauce a lot, so maybe next time I’ll use uncooked noodles. But it was yummy and everyone liked it!