Who doesn't LOVE lasagna? It's a family favorite around here anytime of year. During the summer or even on a winter's day, this slow cooker lasagna hits the spot every time. No messing up your oven or heating up your kitchen. This is easy to make and yummy to eat! I love how fast it is to put together -- then, just a few hours later, we've got dinner waiting! We add a salad and garlic bread. This recipe has saved the day more than once with our busy school and sports schedule.
You'll love the rich taste from the mixture of marinara and alfredo sauces. I've heard this type of blend can be called pink sauce, or tomato cream sauce. I just call it my secret!
Slow-Cooker Lasagna with Tomato Cream Sauce
- 1/2 pound ground turkey
- 1/2 pound Italian sausage
- 1 tsp oregano
- 2 garlic cloves, chopped or crushed
- 1/2 jar (25 oz) pasta sauce (marinara)
- 1/2 jar pasta sauce (alfredo)
- 10 lasagna pasta noodles (approx)
- 1 tub (15 oz.) cottage cheese
- 1 pound sliced porcini mushrooms
- 3 cups shredded mozzarella
- 2 cups Italian blend shredded cheese
- 1/4 cup water
You can use one full jar of either sauce if you'd rather not mix.
Use a 6- quart slow cooker. Brown the ground turkey and sausage in a skillet, adding the garlic and oregano. When the meat is browned, add pasta sauce. Save the jar, you're going to need it later.
Spoon some of the meat mixture into the bottom of your slow cooker. cover with a layer of uncooked lasagna noodles. Smear some of the cottage cheese on the noodles, and add some mushrooms, a handful of cheese. Starting with the meat sauce, repeat the layers until your slow cooker is full.
Put the water into the empty pasta sauce jar and shake. Pour the contents over your assembled ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid. When the cheeses are completely melted on the top and begun to brown on the edges, your meal is ready!