It’s not that I’m “lazy” per se, I’m a faithful gym goer- and not like I go and walk on the treadmill for 15 minutes while I put on lip gloss and sip tea cooler and watch Oprah, I work out when I’m there, to the point where people give me wierd looks due to the amount of sweat I produce and the whole painful gritting of my teeth thing. (That’s not wierd, right?) And my house is fairly clean most of the time, you wouldn’t necessarily suggest I be on “Hoarders” after a stroll through my living room. Also I enjoy laboring tasks like gardening, and I don’t moan too much when I need to run errands.
But let me tell you something. I LOVE sitting on my couch and watching TV. Like, if plural marriage was legal in Pennsylvania, and you could marry inanimate objects… my couch and DVR would totally be my sister wives. (We’re currently dating the crockpot also, but we’re not sure about her yet…she may have ulterior motives.)
That being said, I had been meaning to try and make a crockpot lasagna for a while now. Not that it isn’t easy enough in the oven, but the crockpot = ulitmate laziness when making dinner. What’s better than coming home and having a house that smells of deliciousness and a dinner that is ready to greet you when you walk through the door? How about eating that dinner on the couch while watching last night’s episode of the Real Housewives of Miami?? (Have you not been paying attention? Jess + TV = BFFFF.)
So enough about my addictions, here’s the recipe- with one disclaimer. While we really did enjoy this meal, I admit, it was a little bland. I would recommend adding some fresh herbs (mmm basil..) next time and maybe even some veggies to the cheese filling like spinach. Otherwise, it was super easy to throw together, and the husband cleaned his plate, so overall, I say success!
Crockpot Lasagna Recipe
(Adapted from The Girl Who Ate Everything)
1lb ground turkey
1/2 cup diced yellow onion
1 24oz jar pasta sauce (any kind will do- I like to use Nature’s Promise brand)
1/2 cup water (this will help cook the noodles)
1 clove garlic, minced
1 1/2 cups shredded reduced-fat mozzarella cheese
1 15oz container reduced-fat ricotta cheese
1/4 cup grated reduced-fat parmesan cheese
1 tsp italian spices (this is where I would maybe use some fresh herbs like basil, parsley, oregano, etc. for some added flavor)
4-6 whole wheat lasagna noodles
Brown your ground turkey over medium high, drain, and add onion and garlic. Sautee until tender, about 5 minutes. Add sauce and water and heat over medium heat for another 5 minutes. (I premade some sauce about a week ago luckily so I let it thaw overnight and heated it up quick in a sauce pan.)
Then mix your ricotta, parmesan and 1 cup of the mozzarella cheese, your egg, and spices or herbs. Pour about 1 cup of your sauce on the bottom of your crockpot, or just enough to cover the bottom. Lay your noodles over the sauce to make a bed for the 1st scoop of cheese mixture. You will probably have to break them apart to do this. Then top with about 1/2 the cheese mixture. It should look like this:
Cover this beauty and cook on low for about 4-5 hours (until your noodles are softened). I cooked mine for just a little over 4 hours and it was perfect.