Name: Slow-Cooker 12-Layer Lasagna
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 12 servings
Cuisine: italian
Ingredients: 2 tablespoons oil; 2 pounds dark meat ground turkey; 1 small onion, diced; 2 cloves garlic, minced; Two 28-ounce cans diced tomatoes, drained; Two 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 shredded mozzarella (4 to 5 cups); 1 pound dried lasagna noodles, uncooked

Directions

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28m Easy 96%

CLASS

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until cooked through, breaking it up with a wooden spoon into bite-size pieces, about 5 minutes. Remove the turkey to a plate with a slotted spoon then pour off the liquid.
Add the remaining 1 tablespoon of oil to the saucepan, then the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
Return the turkey to the saucepan, add the tomatoes, tomato paste, Italian herbs and salt. Stir and bring to a boil then cook until the sauce thickens slightly, 3 to 5 minutes.
Meanwhile, whisk the eggs in a medium bowl. Stir in the cottage and Parmesan cheeses.
In the slow cooker, spread a thin layer of the tomato sauce. Top with a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap them to fit the pot), then 1/3 of the cottage cheese mixture, then 1/3 of the mozzarella (see Cook's Note). Repeat the layering, ending with mozzarella. Cover and cook on low for 4 to 6 hours.
Turn off the slow cooker, uncover and let rest for 20 minutes before serving. This will help the lasagna keep its shape.

Cook’s Note

My slow cooker is 6.5 quarts. You may need to use less per layer to fit a smaller slow cooker. You can substitute lean ground beef for the ground turkey.