SLOW-COOKER 12-LAYER LASAGNA

Slow-Cooker 12-Layer Lasagna image

Provided by Catherine McCord

Time 4h45m

Yield 12 servings

Number Of Ingredients 13

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

Steps:

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.