Crock pot Lasagna
1 lb cooked ground turkey or beef
½ onion, medium yellow or white ( about ¾ cup)
1 ½ TB minced garlic
2 tsp dried Italian seasoning
½ tsp fine salt
¼ tsp black pepper
1 (24-oz) jar marinara sauce
1 ½ cups water
3 oz fresh spinach (2 large handfuls), roughly chopped
8 oz uncooked lasagna noodles (not the ‘No boil’ type), broken into small pieces
8 oz (2 cups) shredded mozzarella cheese, divided
1 c. cottage cheese, lightly drained if there is a lot of liquid
⅓ c. shredded Parmesan cheese
Fresh basil leaves, optional for garnish
Cook ground meat in a skillet with onion, garlic, Italian seasoning, salt, and pepper. (Skip this step if meat is already cooked)
Mist the slow cooker insert with cooking spray then add the cooked ground beef and vegetable mixture to the bottom.
Add the marinara sauce, water, spinach, noodles, and 1 1/2 cups shredded mozzarella cheese to the slow cooker. Stir well to combine.
Dollop the cottage cheese over the top of the meat and noodle mixture then very gently fold it into the mixture – being careful not to mix completely and making sure none of the noodles are at the top and exposed to the air (they will end up hardened.)
Sprinkle ⅓ c. shredded parmesan cheese on top.
Cook on LOW for 3-4 hours or until the noodles are tender (don't cook on high.)
Sprinkle the remaining mozzarella cheese (about ½-¾ cup) and replace lid, cooking 10-20 minutes until cheese is melted.
Turn off the heat and serve.
