Ingredients
- 2 pounds dark meat ground turkey
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 (28-ounce) cans diced tomatoes, drained
- 2 (6-ounce) cans tomato paste
- 1 tablespoon dried Italian herbs
- 2 teaspoons kosher salt
- 2 large eggs
- 3 cups low-fat cottage cheese
- 1 cup grated parmesan cheese
- 16 ounces (about 4–5 cups) shredded mozzarella cheese
- 1 pound dried lasagna noodles, uncooked
Instructions
Heat 1 tablespoon of oil in a large sauce pot over medium heat. Add the ground turkey and cook for about 5 minutes, breaking it apart into bite-sized pieces until fully cooked. Transfer to a plate and drain excess liquid.
Step 2: Make the SauceAdd the remaining tablespoon of oil to the pot. Sauté the diced onion for 5 minutes until softened. Add garlic and cook for 1 minute.
Return the turkey to the pot and stir in the drained diced tomatoes, tomato paste, Italian herbs, and salt. Bring to a boil and simmer for 3–5 minutes, until slightly thickened.
Step 3: Prepare the Cheese MixtureIn a large bowl, whisk the eggs. Stir in the cottage cheese and parmesan until well combined.
Step 4: Layer the LasagnaLightly oil or spray your slow cooker. Spread a thin layer of sauce on the bottom.
Add a single layer of uncooked lasagna noodles (break to fit and slightly overlap if needed). Spread 1/3 of the cottage cheese mixture over the noodles, then sprinkle 1/3 of the mozzarella on top.
Repeat layers two more times, ending with mozzarella cheese on top.
Step 5: Slow CookCover and cook on low for 4–6 hours, or until noodles are tender.
Step 6: Rest Before ServingTurn off the slow cooker and remove the lid. Let the lasagna rest for 20 minutes before slicing. This helps it firm up and hold its shape.
Notes
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Crock Pot Size: This recipe is written for a 6.5-quart slow cooker. If using a smaller one, reduce the amount per layer to fit.
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Drain Tomatoes Well: Properly draining prevents a watery sauce.
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Add Vegetables: Layer in sautéed spinach, zucchini slices, or mushrooms for added flavor and nutrition.
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Prevent Sticking: Lightly grease the crock before assembling.
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Make Ahead: Prepare the sauce a day in advance and refrigerate. You can also fully assemble the lasagna in the slow cooker insert, cover, and refrigerate overnight. If cooking from cold, add about 30 extra minutes to the cook time.
