Slow-Cooker LasagnaSubmitted by: GIRLIE603
IntroductionI find the longer you let it set a bit after cooking, the better it holds together for leftovers! Very easy and very satisfying. I find the longer you let it set a bit after cooking, the better it holds together for leftovers! Very easy and very satisfying.
1 - 19 oz. package of lean ground turkey
1 jar (26 oz. marinara sauce
1 cup water
1 - 15 oz. container part skim ricotta cheese
1 - 8 oz. package mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided
6 - whole wheat lasagna noodles
Mix ricotta, 1 1/2 cups of the mozzarella, 2 T. of the parmesan cheese, and egg.
Spoon 1 cup of the meat sauce into a slow cooker. Top with layers of half each of the noodles and the cheese mixture. Cover with 2 cups of the sauce mixture. Top with remaining noodles and remaining half of cheese mixture. Pour remaining sauce over and cover with lid.
Cook on LOW for 4 to 6 hours or until liquid is absorbed.
Sprinkle with remaining cheese and let stand covered for 10 minutes or until melted.
Number of Servings: 8
Recipe submitted by SparkPeople user GIRLIE603.