Crock Pot Lasagna
(shared by Karen Emerson)
1 pound ground turkey
1 T minced garlic
1 large green pepper, diced
1 large sweet yellow onion, diced
1 T Italian seasoning (basil, oregano, etc. – from the spice isle)
1 t garlic salt
Couple of handfuls of sliced button mushrooms, fresh.
1 large jar pasta sauce
¼ cup sugar
6 – 8 oz Ricotta Cheese
1 large egg
1 package “No Boil” lasagna noodles. (Didn’t use them all)
Brown turkey with garlic, onion, green pepper, Italian Seasoning. Cook until meat is cooked and vegetables are mostly soft. Drain off liquid.
Add sugar, garlic salt, and large jar of your favorite pasta sauce and simmer for 15 minutes on low heat. (My jar weight says 2 lbs, 13 oz. Ragu Sweet Basil)
Mix Ricotta cheese with egg.
Spray your Crockpot with cooking spray and put some sauce on the bottom.
Put a layer of noodles. I used about 3 and had to break them to make them fit the oval shape of my Crockpot.
Layer then sauce, dollops of cheese mixture, mushrooms, noodles, etc. Your last layers should be noodles with sauce on top. I threw sliced mushrooms in there too along the way.
Sprinkle on 1 ½ cups shredded cheese. (I used Italian Blend)
Bake on low for 3 hours 45 minutes hours. Let set for 10 minutes before serving. Mine cut clean out of the crock pot.