We use our crock pot almost every Saturday, because we go to church and don’t get home until close to 7, so we are ready to eat! I had found myself making the same things over and over, so this week I decided to change it up and make lasagna.
I like using ground turkey and veggies in my lasagna, and don’t like to overdo it with cheese. Most of the amounts of ingredients were estimated, so use more of what you like and less of what you don’t!
I started by cutting up some veggies: zucchini, onion, and carrots. (I sliced the zucchini and carrots, but chopped the onion- it just depends how big or small you like the veggies to be in your lasagna!)
I added them to a pan and sautéed on medium for about 8 minutes.
I then added a whole bag of spinach, and cooked for another minute.
Meanwhile, I was also browning the ground turkey…
and boiling the lasagna noodles
When everything was ready (and noodles had cooled) I started layering the ingredients in my crock pot, beginning with a thin layer of sauce. (I used tomato-basil sauce- if you want to use something plain you can add your own seasoning to it.)
Over the sauce, I laid a few of the lasagna noodles.
Then I added cheese- I used part skim ricotta, shredded mozzarella, and grated parmesan.
Over the cheese I put about 1/3rd each of the turkey and veggie mix.
I added more sauce, and continued the layers in the following order: sauce, noodles, cheese, turkey, veggies.
I repeated the layers a total of 3 times, until I had used all the turkey and veggies. I finished it off with a last layer of noodles, some more sauce, and parmesan.
I cooked the lasagna on low for 6 hours, but 4 hours is enough time to get it nice and hot.
The last picture of the finished product was taken quickly because we were rushing to start eating:) It all kind of fell apart when it was served, but still tasted delicious!
If you try this, let me know what you think! Enjoy!