Crockpot Lasagna
Ingredients:
1/2 pound ground turkey
1/2 pound Italian sausage
1 tsp oregano
2 garlic cloves chopped or crushed
1 jar (25 oz) pasta sauce
10 lasagna pasta noodles (that's what Stephanie says, I don't count. I just place a full layer covering each time)
1 (15 oz) cottage cheese
1 pound sliced porcini mushrooms
3 cups shredded Mozzerella
2 cups Italian blend shredded cheese ( I use the Quattro Formaggio blend from Trader Joes)
1/4 cup water
Instructions:
Use a 6- quart slow cooker. Brown the ground turkey and sausage in a skillet, adding the garlic and oregano. When the meat is browned, add pasta sauce. Save the jar, you're going to need it later.
Spoon some of the meat mixture into the bottom of your slow cooker. cover with a layer of uncooked lasagna noodles. Smear some of the cottage cheese on the noodles, and add some mushrooms, a handful of cheese. Starting with the meat sauce, repeat the layers until your slow cooker is full.
Put the water into the empty pasta sauce jar and shake. Pour the contents over your assembled ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid. When the cheeses are completely melted on the top and begun to brown on the edges, your meal is ready!
