Ingredients
2 tablespoons oil, divided
1 small onion, diced
2 garlic cloves, minced
2 pounds dark meat ground turkey
2 28-ounce cans diced tomatoes, drained
2 6-ounce cans tomato paste
1 tablespoon dried italian herbs
2 teaspoons salt
2 large eggs
3 cups low-fat cottage cheese
1 cup grated parmesan cheese
16 ounces grated mozzarella cheese, about 4-5 cups
1 pound dried lasagna noodles, uncooked
Instructions:
1. Heat 1 tablespoon of oil in a large sauce pot over medium heat. Add the turkey and cook for 5 minutes, until cooked though, breaking apart any chunks with the side of a wooden spoon to make bite sized pieces. Remove the turkey to a plate, and then drain the liquid.
2. Add the remaining 1 tablespoon of oil to the pot, then onions and cook for 5 minutes, until soft. Add the garlic and cook for 1 more minute.
3. Return the turkey to the pot, add the drained tomatoes, tomato paste, salt and Italian herbs. Bring to a boil, and cook for 3-5 minutes, until the sauce thickens slightly.
4. In a bowl, whisk the eggs and mix in the cottage and parmesan cheeses.
5. In the crock pot, spread a thin layer of the tomato sauce, a single layer of the dried lasagna noodles, 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat layering until you have 3 layers of each, ending with mozzarella cheese.
6. Cover and cook on low for 4-6 hours.
7. Turn off the crock pot, remove the lid, and allow to rest for 20 minutes before serving. This will help the lasagna keep its shape.
Source: weeliscious
2 tablespoons oil, divided
1 small onion, diced
2 garlic cloves, minced
2 pounds dark meat ground turkey
2 28-ounce cans diced tomatoes, drained
2 6-ounce cans tomato paste
1 tablespoon dried italian herbs
2 teaspoons salt
2 large eggs
3 cups low-fat cottage cheese
1 cup grated parmesan cheese
16 ounces grated mozzarella cheese, about 4-5 cups
1 pound dried lasagna noodles, uncooked
Instructions:
1. Heat 1 tablespoon of oil in a large sauce pot over medium heat. Add the turkey and cook for 5 minutes, until cooked though, breaking apart any chunks with the side of a wooden spoon to make bite sized pieces. Remove the turkey to a plate, and then drain the liquid.
2. Add the remaining 1 tablespoon of oil to the pot, then onions and cook for 5 minutes, until soft. Add the garlic and cook for 1 more minute.
3. Return the turkey to the pot, add the drained tomatoes, tomato paste, salt and Italian herbs. Bring to a boil, and cook for 3-5 minutes, until the sauce thickens slightly.
4. In a bowl, whisk the eggs and mix in the cottage and parmesan cheeses.
5. In the crock pot, spread a thin layer of the tomato sauce, a single layer of the dried lasagna noodles, 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat layering until you have 3 layers of each, ending with mozzarella cheese.
6. Cover and cook on low for 4-6 hours.
7. Turn off the crock pot, remove the lid, and allow to rest for 20 minutes before serving. This will help the lasagna keep its shape.
Source: weeliscious