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How to make slow cooker ground turkey lasagna

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Lasagna is a favorite meal of many. Although you may already know that you can use turkey instead of beef, as in the recipe that follows, did you know you can also make it in your slow cooker? All you have to do is brown the turkey first with a few seasonings and aromatics and let the slow cooker do the rest. This might just be the wave of the future for lasagna.
Although cooking the lasagna noodles first is one of the most hotly debated topics when it comes to lasagna, it's strongly suggested you leave them dry for this recipe. When cooked first, they will stay in the heat for too long in the slow cooker and may become mushy. As for the rest of the lasagna? Anything goes! So feel free to add in shredded zucchini, baby spinach leaves or anything else you think might boost the healthiness of this dish even more.
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Cooktop Cove
Slow Cooker Ground Turkey Lasagna
8
10 minutes
6 hours, 20 minutes
6 hours, 30 minutes
1 tablespoon olive oil
1 onion, cut in a medium dice
1-1/2 pounds lean ground turkey
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 15-ounce container cottage cheese
1 cup mozzarella cheese, shredded
1 26-ounce jar spaghetti sauce
12 lasagna noodles, broken in half
1/2 cup water, divided
1/2 cup Parmesan cheese, shredded
Place a frying pan over medium heat. When hot, add olive oil and allow it to heat as well.
Add onion to the pan, frying until onions are just translucent, about 3 minutes.
Put ground turkey in the pan and cook for about 8 minutes until fully browned, breaking it up as it cooks.
Add garlic, oregano, basil, half of the salt and half of the pepper to the pan. Stir and cook for another minute. Remove from heat and allow to cool slightly.
In a small bowl combine cottage cheese and mozzarella cheese. Season with remaining salt and pepper and stir.
Spread a small amount of sauce in the bottom of a 6-quart slow cooker. Place one-third of the noodles on top of that, overlapping if necessary.
Spread half of the meat mixture over the noodles and top with about a third of the sauce and 1/4 cup of water.
Spread half of the cheese mixture on top of the sauce. Continue layering with noodles, meat mixture, sauce, water, and cheeses.
Top with the remaining third of the noodles, the remaining third of the sauce and another 1/4 cup of water.
Place the lid on the slow cooker and cook on low for 6 hours or on high for 4 hours.
Remove the lid from the slow cooker and turn off the heat. Sprinkle with Parmesan cheese just before serving.
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