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Sunday, June 20, 2010

Slow Cooker Lasagna (Wednesday)

Servings: 6
Preparation Time: 25 minutes,  Start to finish: 4 hours 25 minutes
Serving Ideas: salad, garlic bread

1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
29 ounces tomato sauce
1 cup water
6 ounces tomato paste
1 teaspoon salt
1 teaspoon dried oregano
16 Ounces Mozzarella cheese
8 ounces lasagna noodle, no cook
1 1/2 cups 4% cottage cheese, 12 oz
1/2 cup parmesan cheese

1.    In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.  

2.    Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

3.    Cover and cook on low for 4-5 hours or until noodles are tender.

SAVE TIME TIP:  when you bring your ground meat home, cook then & freeze in 1 lb portions in a sandwich bag.

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