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Slow-Cooked Lasagna Recipe

This recipe was given to me by a friend who made it using a store-bought marinara sauce. I created a homemade sauce and it has been a big hit whenever I serve it, especially at potlucks and bring a dish gatherings. —Sheri Oganowski, Dayton, Ohio

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Slow-Cooked Lasagna Recipe

Prep: 1-1/2 hours Cook: 4 hours

Yield: 10 Servings

90 240 330

Ingredients

1 pound ground turkey
1 pound bulk Johnsonville® Ground Sausage
3/4 cup chopped sweet onion
3 garlic cloves, minced
3 cans (15 ounces each) tomato sauce
1 can (28 ounces) crushed tomatoes, undrained
1/3 cup sugar
3 tablespoons dried parsley flakes, divided
2 teaspoons dried basil
3 teaspoons dried oregano, divided
1/2 teaspoon salt, divided
1/4 cup dry red wine or beef broth
3 cups (12 ounces) shredded part-skim mozzarella cheese
2-1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1 package (9 ounces) no-cook lasagna noodles

Directions

In a Dutch oven, cook the turkey, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, crushed tomatoes, sugar, 2 tablespoons parsley, basil, 2 teaspoons oregano and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Add wine; cook 15 minutes longer.
Meanwhile, in a large bowl, combine the cheeses and the remaining parsley, oregano and salt.
Spread 2-1/4 cups meat mixture into a 6-qt. slow cooker. Arrange five noodles over sauce, breaking to fit if necessary. Spread 1-1/3 cups cheese mixture over noodles. Repeat layers twice. Top with remaining meat mixture.
Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 10 servings.

Nutritional Facts 1 serving equals 633 calories, 33 g fat (16 g saturated fat), 114 mg cholesterol, 1,591 mg sodium, 46 g carbohydrate, 4 g fiber, 40 g protein.

Originally published as Slow-Cooker Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p20

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.