Slow Cooker Lasagna Recipe

Posted on Aug 27 2014 - 4:17pm by Nicole Smith

Now that our children are back in school and busier than ever, I’m back to playing chauffeur every day. No joke. This season, between our four children, I have to run back and forth between volleyball, softball, soccer and Tae Kwon Do.

I also have to drive an hour back and forth, twice per week, to meet my ex-husband so he can have the kids on the weekend.

As you can see, although, I work from home, I don’t have a lot of time to spend on meal preparation, especially at night. Between the sports and homework, I have very little time left over. Because of how busy we are, I’ve turned to slow cooker meals again. I don’t like feeding our children lots of processed foods or sandwiches. I prefer they have a warm meal every night. The only way to accomplish that, though, is via our slow cooker.

Slow-Cooker-Lasagna

The other night I made slow cooker lasagna for the first time and it was DELICIOUS!! I will definitely be making it again. The great thing is, I forgot to throw it together earlier in the day, so I cranked the slow cooker up to Hi and the lasagna cooked through in four hours.

Slow Cooker Lasagna Ingredients:

1 24oz. container of ricotta cheese

2 jars of Francesca spaghetti sauce

2 pkgs. of ground turkey

2 eggs

Italian seasoning

1 box of lasagna noodles

1 large bag of Italian shredded cheese

Minced garlic

Slow Cooker Lasagna Steps:

1- Cook ground turkey in a frying pan with 2 tsp. of minced garlic. (I add water to the pan also to prevent sticking.)

2- While the turkey is cooking, combine the ricotta cheese, eggs and Italian seasoning in a bowl. Mix until well blended.

3- Once turkey is cooked through, mix sauce and turkey together. 

4- Spoon a layer of sauce into the bottom of your slow cooker.

5- Spoon a layer of ricotta cheese mixture onto the sauce.

6- Break lasagna noodles into smaller pieces and layer on top of cheese mixture.

7- Sprinkle a layer of the Italian shredded cheese onto the noodles.

8- Repeat steps until you only have enough sauce left to top the lasagna. (I had four layers, I believe.)

9- Top with cheese.

That’s it. It’s simple as can be and very tasty. You don’t have to use the sauce I did. As far as canned/jarred sauces go, the Francesca one is our favorite. However, had I had any homemade sauce on hand, I would have used that since I prefer homemade.

1 Comment so far. Feel free to join this conversation.

  1. Athena August 27, 2014 at 5:25 pm - Reply

    That looks delicious! Another crockpot recipe to try!
    Athena recently posted..Crockpot Veggie Lasagna – Have Dinner Ready When You Get Home From WorkMy Profile

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