Slow Cooker Lasagne

1. 1

   Brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.

2. 2

   Add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.

3. 3

   Criss-Cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.

4. 4

   Repeat until all ingredients are used up, cover and cook on LOW @ 5 hours.

5. 5

   After the lasagna is cooked, let it rest for @ 10 minutes.

6. 6

   Then take a long sharp knife and cut into verticle pie slices.

7. 7

   The first slice will look bad, but the rest will slide out neat and clean.

8. 8

   This recipe will feed at least 8 HUNGRY people and by slicing like a pie you can easly serve 10-12 people.

* Per serving · 4 servings · Values may vary.

No additional tips available.