Christmas is over…it comes and goes so quickly, doesn’t it? I hope that you had a wonderful Christmas and were able to reflect on the real meaning of the season…that God sent his one and only Son that whoever believes in Him will have eternal life…for God sent His Son into the world not to condemn people, but that people might be saved through Him-Jesus (loosely quoted from John 3:16-17).
I enjoyed my family being here for a long weekend and also getting off of work. I finally had to go back to work today and it sure is hard to get back into the swing of things! However, I have not yet gotten back in the swing of things and we are still happily eating leftovers. I made this scrumptious and easy lasagna Friday night when my family arrived, so dinner would be ready to eat without much hassle. It’s also a super recipe for after Christmas when your motivation is lacking and you need an easy meal.
A couple of things to know about this recipe:
I used ground turkey in this recipe instead of ground beef because mostly (1) It’s way cheaper than ground beef at my grocery store and I can get it very lean and also a little of (2) it’s pretty healthy. Don’t forget that you must fry the ground turkey/beef before you add it into this recipe.
I also like more sauce than the original recipe and used my favorite pasta sauce recipe from taste of home. (Of course, I didn’t add the meat into the sauce recipe). If you want to make the sauce go a little quicker, instead of cooking it for 1 1/2 hours, just cook your garlic and onion (or use dried) and mix together with all your other ingredients in a bowl. The sauce will cook and blend the flavors together in the slow-cooker, so there’s no need to simmer for an additional 1 1/2 hours. **Note: I would not add the full 1/2 cup of water if you don’t simmer the sauce or it will be too watery.
Finally, as I’ve mentioned before, my slow-cooker is crazy and cooks everything at LIGHTNING speed. Mine is always done in 3 hours, so I can’t vouch for the 5 hour cook time the recipe states, but I’m sure it’s accurate for everyone else’s normal slow-cookers!
Grease your slow-cooker, break uncooked noodles and layer on bottom.
Toss in half your meat, mixed with Italian seasoning, on top of the uncooked noodles.
Top the meat mixture with sauce and water.
Top the sauce with fresh mushrooms.
Add in the ricotta and mozzarella cheeses. Repeat layers.
Cook and enjoy!
(adapted from Violette’s lasagna)
8 uncooked whole-wheat lasagna noodles
1 pound ground turkey, cooked
1 teaspoon Italian seasoning
35 ounces of pasta sauce(I like lots of sauce and used this homemade recipe w/o the meat, or you could use about 1 1/2 jars of sauce)
1/3 cup water
6 ounces fresh mushrooms, sliced
15 ounces Ricotta cheese
2 cups mozzarella cheese, shredded
1. Grease slow-cooker. Break 4 lasagna noodles and place in bottom of slow-cooker.
2. Stir 1 teaspoon Italian seasoning in with cooked ground turkey and mix. Add half of meat mixture on top of uncooked lasagna noodles.
3. Layer with half of pasta sauce, water, and mushrooms. Top with half of ricotta and mozzarella cheese. Repeat layers once more.
4. Cover and cook on low for 5 hours.