Go Back
–+ servings
Slow cooker 12 layer lasagna on a plate.
Print Recipe
No ratings yet

Slow Cooker 12 Layer Lasagna

This Slow Cooker 12 Layer Lasagna is an easy, cheesy family favorite. Layers of rich turkey sauce, creamy cottage cheese, and melty mozzarella cook right in your crock pot. No boiling noodles needed!
Prep Time25 minutes
Cook Time4 hours
Total Time4 hours 25 minutes
Course: Main Dish
Cuisine: Italian
Servings: 12
Calories: 510kcal
Author: Catherine McCord

Equipment

Ingredients

  • 2 pounds dark meat ground turkey
  • 2 tablespoons oil, divided
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 28-ounce cans diced tomatoes, drained
  • 2 6-ounce cans tomato paste
  • 1 tablespoon dried Italian herbs
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 3 cups low-fat cottage cheese
  • 1 cup grated parmesan cheese
  • 16 ounces (about 4-5 cups) grated mozzarella cheese
  • 1 pound dried lasagna noodles, uncooked

Instructions

  • 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.
  • 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. 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.
  • In a bowl, whisk the eggs and mix in the cottage and parmesan cheeses.
  • Spread a thin layer of sauce in the bottom of the slow cooker. Add a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap to fit the crock pot), 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.
  • Cover and cook on low for 4-6 hours until the noodles are tender.
  • 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.

Notes

Note: My crockpot is 6.5 quarts. You may need to use less per layer to fit a smaller crock pot.
  • Avoid watery sauce: Drain your tomatoes well before adding them to the pot.
  • Add veggies: Layer in spinach, zucchini slices, or mushrooms for extra flavor and nutrition.
  • Prevent sticking: Lightly oil or spray the crock before layering.
  • Short on time? Make the sauce a day ahead and refrigerate it, then assemble and cook when you're ready. You can also layer everything in the slow cooker insert, cover, and refrigerate overnight. Just add an extra 30 minutes to the cook time if starting cold.

Nutrition

Calories: 510kcal | Carbohydrates: 48g | Protein: 45g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1445mg | Potassium: 1096mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1113IU | Vitamin C: 19mg | Calcium: 376mg | Iron: 4mg