Post by SkinnyCrockPot on Oct 20, 2011 2:59:28 GMT -5
Slow Cooker Lasagna
Originally posted by Susan Pybas
1 lb. lean ground turkey meat*
1 lg onion, chopped
2+ cloves of garlic, minced
1 - 29 oz can tomato sauce
1/2 Cup red wine
1/2 Cup of water
1 6 oz can tomato paste
1 tsp salt and pepper to taste
1 8 oz pkg whole wheat lasagna noodles, dry
4 c shredded low-fat mozzarella cheese
1 1/2 c (12 oz) small curd low-fat ricotta
1/2 c grated low-fat Parmesan cheese
Oregano and basil to taste
In a skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink. Drain.
Add tomato sauce, water, wine, tomato paste, salt, pepper, basil, and oregano and mix well.
Spread 1/4 of the sauce in an ungreased slow cooker. Arrange 1/3 of the noodles over the sauce. Break the noodles if necessary.
Combine the cheeses, spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 3-4 hours or until pasta is tender about three hours.
*Note: Recipe modified to fit SCP guidelines.
Originally posted by Susan Pybas
1 lb. lean ground turkey meat*
1 lg onion, chopped
2+ cloves of garlic, minced
1 - 29 oz can tomato sauce
1/2 Cup red wine
1/2 Cup of water
1 6 oz can tomato paste
1 tsp salt and pepper to taste
1 8 oz pkg whole wheat lasagna noodles, dry
4 c shredded low-fat mozzarella cheese
1 1/2 c (12 oz) small curd low-fat ricotta
1/2 c grated low-fat Parmesan cheese
Oregano and basil to taste
In a skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink. Drain.
Add tomato sauce, water, wine, tomato paste, salt, pepper, basil, and oregano and mix well.
Spread 1/4 of the sauce in an ungreased slow cooker. Arrange 1/3 of the noodles over the sauce. Break the noodles if necessary.
Combine the cheeses, spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 3-4 hours or until pasta is tender about three hours.
*Note: Recipe modified to fit SCP guidelines.