Crockpot Lasagna

Added: August 10, 2006

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Rating:

(14 votes)

This healthy lasagna, made with non-fat mozzarella, lean turkey, and fat-free cottage, is slow-cooked to perfection.

Ingredients

  • 1 lb. of lean ground turkey
  • 1 onion chopped
  • 1/8 tsp. garlic powder
  • 2 15 oz. cans tomato sauce
  • 1 6 oz. can tomato paste
  • 1 1/2 tsp. salt
  • 1 tsp. oregano
  • 1 12 oz. carton of fat-free cottage cheese
  • 1/2 C. grated parmesan cheese
  • 12 oz. lasagna noodles, uncooked
  • 12 oz. shredded non-fat mozzarella cheese

Directions

Brown ground turkey and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. In a bowl mix the cottage cheese, parmesan cheese and mozzarella cheese. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it). Repeat layers two more times. Cover and cook on low for 6-8 hours.

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Reviews (20)

  • I really liked it. I read the reviews and I adjusted. Cooked it for 3 hours and added some italian spices. Awesome!

    Flag as inappropriate breenb  |  January 24, 2010

  • Tried it. It was okay. Glad I substituted Ragu in place of tomaoes and paste as it would not have had much taste. 4 hours was about an hour too long for cooking. If I make it again I'll use Italian spices to perk up the flavor. I have a recipe for Skillet Lasagna that I like much better and it is easier to remove for serving. I will have to try the "liners."

    Flag as inappropriate dinnerbell  |  December 6, 2009

  • This was excellent and could easily feed 6-8 people. In my crockpot tho, it only took 3 hours on low. Good thing I was home to check.

    Flag as inappropriate tahoeshoes  |  March 8, 2009

  • I made this lasagna and it was good, although I would add more sauce to the bottom and finish with a layer of sauce on top to keep from burning or producing a rubbery noodle and cheese layer.

    Flag as inappropriate atelling  |  September 26, 2008

  • I made this lasagna recipe and the taste was very good. However, cooking it for 6 hours made it very dry and it burned on the bottom. It would be helpful to know the serving size and nutritional value.

    Flag as inappropriate dorism  |  September 26, 2008

  • This was very good. I used ground beef instead and I also used a jar of Prego with a small can of sauce. What a nice easy way to cook Lasagna

    Flag as inappropriate teachth  |  September 21, 2008

  • Looked this up on Recipe Calorie Count and used 6 servings
    Calories 313 fat 8.8 sat. fat 3.1 g
    Sodium 767 mg (high) Carbs 33.6
    I am doing weight watchers and wanted to see how many points this has. For those interested 1/6 of recipe has 7 WW points.

    Flag as inappropriate bjwgnr  |  September 16, 2008

  • The cooking time for my slow cooker was a bit long and it started to look burned when I got home after six hours of cooking. I followed the recipe to the tee. Anyways I couldn't help but add to the comments because of calorie count hysteria. If you want a count, I say do it yourself.

    Flag as inappropriate Pamela_R  |  September 15, 2008

  • to finish my comments. What a great invention the slow cooker liners are. I also cooked it on low for about 6 hrs. If you want to take the whole thing out of the crockpot instead of dishing it up from the crockpot use a two liner bags. I think getting a nutrition value on all of this
    with cheese is pointless You have cheese, cheese and more cheese. There are some things you just need to eat and enjoy. Just don't eat the whole pot full:)

    Flag as inappropriate ReldaJean  |  September 8, 2008

  • I used a bottle of my favorite Spagattie Sauce in place of the tomato sauce & paste. I love Ragu extra chunky mushroom. Did not add any salt. This has to be a mistake, even 1/2 tsp. would be to much. With the cottage cheese I mixed one box of chopped frozen spinach-thawed and squeezed dry, 1 4 oz. can chopped chopped olives and some parm. cheese. This is my normal recipe I use in the oven. PLEASE invest in the Reynolds slow cooker Liners. I never cook anything in my slow cooker without it. W

    Flag as inappropriate ReldaJean  |  September 8, 2008

  • I would like to know how many people does this receipe feed?

    Flag as inappropriate tweety0125  |  September 8, 2008

  • I used beef and 2 jars of tomato(spaghetti) sauce to equal the 2-15 ounce cans....I left my crockpot on low, set for 8 hours and went to work. Don't know what happened, but most of my lasagna was burnt. Either it over cooked at the 8 hours, or the crockpot just got too hot. I really hated that, when I got home to find it burnt on one side of the pot and down under on the bottom. I was so looking forward to this meal... because I always buy the box lasagna in the frozen section of the groc. s

    Flag as inappropriate rtcdunn  |  July 30, 2008

  • Definitely think there needs to be calorie count and nutrition info, but otherwise awesome!

    Flag as inappropriate monique  |  June 4, 2008

  • Another way to reduce the salt is to use no-salt tomato sauce and/or no salt tomato paste. Canned tomato sauce has a very large amount of salt. Reading the label helped me learn this fact, which I'd never considered until I was required to reduce my salt intake. However, almost all of the main tomato sauce brands now have a no-salt variety. Francesco Rinaldi also has a no-salt glass jar variety of sauce. This may help people on low-salt diets. Of course, in addition, the 1 1/2 tsp. of salt

    Flag as inappropriate HegartyE  |  May 12, 2008

  • I am going to try this. However, as we can not have salt, I think I will leave the salt out as the cheese will have enough.

    Flag as inappropriate rss1006  |  May 4, 2008

  • Tried this and way to much salt. Won't try it again.

    Flag as inappropriate oliveoilannie  |  March 28, 2008

  • I agree with Marvella, I like to know the calorie count and nutritional info for all recipes.

    Flag as inappropriate RitaJ  |  March 25, 2008

  • I used low fat ricotta cheese instead of cottage and it was great.

    Flag as inappropriate  |  March 25, 2008

  • I am really surprised that you do not show calorie count and nutritional info for your recipes. Not even in the 'healthy' ones. Any plan to do so??

    Flag as inappropriate Marvella  |  March 24, 2008

  • Excellent recipe stayed moist and had lots of flavor very easy to make noodles cooked great

    Flag as inappropriate wojonm  |  March 23, 2008

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