Want to know a little secret? I NEVER cook my lasagna noodles. Nope. As an adult, I have maybe pre-cooked my lasagna noodles twice. Then, I discovered an easier way. Instead of pre-cooking your noodles, you use them dry and just use more pasta sauce. I mean, it’s a win, win! More sauce? Yes please!!! Less prep work? YES please!
This recipe for Turkey Lasagna is kind of my “base” recipe for Lasagna. It tastes amazing, but it just the basics. If you want to jazz it up a bit, I like to add in some fresh spinach and mushrooms. You could also use ground beef instead of turkey, or even ground sausage. Better yet, use a mixture of a couple. This could even be made vegetarian. Use extra cheese and load up the veggies!
If you’re gluten-free like me, the gluten-free lasagna noodles hold up pretty darn well in this recipe as well. It might not come out in perfect slices, but it will taste amazing.
This recipe comes from Fix-It and Forget-It Favorite Recipes for Mom, which is a collection of 150 recipes mom will love to eat or love to cook. It can be found just about anywhere books are sold, or you can purchase it on amazon (which I usually find to be the lowest price) by clicking here.
Hope Comerford, Clinton Township, MI
Makes 8 servings
Prep. Time: 30 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 6-qt.
1 lb. ground turkey
1 medium onion, chopped
salt and pepper, to taste
28-oz. can crushed tomatoes
15-oz. can tomato sauce
2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 cup skim ricotta cheese
1½ cups shredded mozzarella cheese, divided
6–8 lasagna noodles, uncooked, divided
½ cup shredded Parmesan cheese
1. Spray crock well with nonstick spray.
2. Brown turkey with onion. Season with salt and pepper.
3. Add the crushed tomatoes, tomato sauce, Italian seasoning, garlic powder, and onion powder to the browned turkey/onion mixture and simmer on Low for about 5 minutes.
4. While the sauce is simmering, mix together the 1 cup ricotta cheese and 1 cup of the shredded mozzarella cheese. Set aside.
5. In the bottom of your crock, add ⅓ of the sauce.
6. Line the bottom of the crock with about 3 noodles.
7. Spread half of the ricotta/mozzarella mixture over the noodles and add ⅓ of the sauce again.
8. Add another layer of noodles, ricotta/mozzarella mixture, and remaining sauce.
9. Cook on Low for about 3 hours.
10. About 20 minutes before serving, sprinkle the top with remaining ½ cup mozzarella cheese and the Parmesan cheese.