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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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My wife wanted some new comfort food recipes, and as diabetics we needed to watch the carbs and calories. This is my take on recipe 21706. My taste test dummies all have wanted more each time I have made it. Please enjoy! Ingredients:
1 lb lean ground turkey |
28 ounces tomato sauce |
6 ounces tomato paste |
3/4 cup water |
1 teaspoon dried oregano |
1 teaspoon dried sweet basil leaves |
1 vidalia onion |
4 garlic cloves |
4 ounces sliced mushrooms |
12 ounces 1% fat cottage cheese |
4 cups low-moisture part-skim mozzarella cheese |
1/2 cup romano cheese |
12 ounces whole wheat lasagna noodles |
Directions:
1. Brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.
2. Add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.
3. Criss-Cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.
4. Repeat until all ingredients are used up, cover and cook on LOW 5 hours.
5. After the lasagna is cooked, let it rest for 10 minutes. Then take a long sharp knife and cut into verticle pie slices. The first slice will look bad, but the rest will slide out neat and clean. This recipe will feed at least 8 HUNGRY people and by slicing like a pie you can easly serve 10-12 people.
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