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Slow-Cooker Lasagna

By Leigh Williams
Slow-cooker recipes are my favorite because they are so simple. I mean how easy is it to add all the ingredients to a slow-cooker, let it set and then boom you have dinner?! Fall is usually our busiest season due to changes in schedules and after school activities, so not only is a warm, meal perfect for chillier temps, but the ease of it all is a no-brainer for us! 
Here’s what you’ll need:
1 lb uncooked 93% lean ground turkey
1 tsp dried oregano
¼ tsp crushed red pepper
15 oz carton light ricotta cheese
1 ¾ cups shredded Italian cheese
10 oz frozen chopped spinach (thaw & squeeze dry)
3 ½ cups chunky pasta sauce 
12 no-boil lasagna noodles
½ cup water
½ cup shredded reduced-fat mozzarella cheese
Here’s what you’ll do:
Cook ground turkey in a large pan over medium-high heat. Remove from heat and stir in oregano and crushed red pepper.
Combine ricotta cheese, Italian cheese and spinach in a large bowl
Assemble your lasagna! Spray bottom of your slow-cooker (I recommend using at least a 5-qt size) with non-stick cooking spray. Spread 1 cup pasta sauce in the bottom of your slow-cooker. Top with half of your noodles – you will need to break them up or overlap to fit inside the slow-cooker. 
Add half of the turkey, 1 cup sauce, and half of the water. Spread half of the cheese mixture over ingredients in cooker and repeat to create your lasagna layers!
Cover and cook on low for 3 ½ hours. Top with additional pasta sauce(optional) and mozzarella cheese. Let stand for 10 minutes before serving.
Serves 8. If desired, sprinkle basil and grated parmesan on lasagna when serving!