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Slow-Cooked Lasagna with Homemade Sauce

 Slow-Cooked Lasagna with Homemade Sauce
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
10 ServingsPrep: 1-1/2 hours Cook: 4 hours

Ingredients

  • 1 pound ground turkey
  • 1 pound Johnsonville® Mild Ground Italian 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

2 of 2

Slow-Cooked Lasagna with Homemade Sauce (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.