Ingredients
Scale
- 1 pound raw turkey Italian sausage casings removed
- 1 small onion diced
- 28 ounces prepared marinara sauce
- 15 ounces canned petite diced tomatoes drained
- 16 ounces small curd cottage cheese
- 2 cups Italian blend shredded cheese divided
- 5 ounces fresh baby spinach
- 1 box lasagna noodles uncooked (I used multigrain noodles)
Instructions
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In a large skillet over medium-high heat, brown sausage and onions for 5-7 minutes, until onions are tender. Add marinara and drained diced tomatoes, and stir to combine.
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In a medium bowl, stir together cottage cheese and 1 c. Italian shredded cheese.
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Spray interior of slow cooker with cooking spray. Spread about 1 1/2 c. sausage mixture over the bottom of the crock. Top with a single layer of uncooked noodles, breaking them to fit. Spread about half of the cheese mixture over the noodles, and evenly place half of the spinach leaves over the cheese.
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Repeat the sauce, noodle, cheese, spinach layer once more. Place a layer of noodles over the last layer of spinach, and pour the remaining sausage mixture evenly over the top.
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Cover the slow cooker and cook on low for about 4 hours. If there is excess liquid at the end of cooking, use a ladle to carefully scoop the liquid off the top and discard.
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Turn off slow cooker. Sprinkle the remaining 1 c. Italian blend cheese over the top of the lasagna, and let stand for a few minutes until cheese is melted. Serve and enjoy!
Notes
- You can make this in the oven instead of the slow cooker. Just assemble the ingredients in a lasagna pan or other deep baking dish and bake, covered with aluminum foil, at 375 degrees F for 60 minutes, removing cover for the last 15 minutes of baking. If you use the oven method, it is very important to use No-Boil Lasagna noodles instead of regular uncooked noodles. Otherwise, the recipe is the same.
- Adapted from Slow Cooker Lasagna by Betty Crocker.
- Prep Time: 15
- Cook Time: 240
- Category: Main
- Cuisine: Italian