I have a deep, profound love for my slow cooker. Just within the last year, I’ve been trying to get it out weekly or biweekly to help with the cooking while we are busy with kids and work. It’s usually the same ole’ soups, stews or Asian Slow Cooker Chicken Thighs that get added to the pot. This week I wanted to do something a little different and to test out my slow cooker to see what it could really do.

Slow Cooker Turkey Lasagna was on the menu. Now, I just needed it to work out so my family would have food on the table. I kept this Slow Cooker Lasagna recipe pretty easy in the ingredient department. No extra vegetables or fancy cheeses added to it. The only real difference was that I added ground turkey instead of our usual beef. No rhyme or reason to it, other than that was what was in our freezer the day I cooked it.

Now I’ll be honest, I did check out Gimme Some Oven’s Slow Cooker Lasagna to see if there were any tips provided in the cooking method for lasagna. The only thing that I could find was that you need to let it rest after cooking the “set amount” so you didn’t end up with lasagna soup. I only let mine sit for about 30 minutes before removing it from the base to cool off before it went in the refrigerator.

All ingredients used for this post came from my local United Supermarket Store. I used their Signature Select pasta marinara sauce and the Lucerne Mozzarella Cheese.

ENJOY ~ Meagan

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Slow Cooker Turkey Lasagna

Yield: 6+ servings

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

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Ingredients

• 1.2 pounds ground turkey breasts
• 1 teaspoon minced garlic
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 3 1/4 cups Signature Select Marinara Pasta Sauce (you will need 2 jars), divided
• 5 No Boil Lasagna Noodles, divided
• 2 cups ricotta cheese, divided
• 3 1/2 cups Lucerne Part Skim Shredded Mozzarella Cheese, divided
• basil for topping

Instructions

Add turkey to a large skillet and brown.  Stir in the garlic, Italian seasoning and salt.  Remove from heat and set aside.

Spray the slow cooker with non-stick spray.  Layer with the following: 3/4 cup pasta sauce, 2 1/2 noodles (broken up), 1/2 cup ricotta cheese, 1 cup mozzarella cheese, 1 1/2 cups turkey, 1 1/4 cup pasta sauce, 2 noodles, 1 1/2 cups ricotta, 1 cup mozzarella cheese, rest of the turkey, 2 noodles, 1 1/4 cup pasta sauce, 1 1/2 cups mozzarella cheese

Cover and cook on low for 6 hours.  Turn off and let it sit for 30 minutes before slicing.

Top with chopped basil.

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Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are my own and I appreciate your support on the brands/companies that we love.