Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons oil, divided
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 pounds dark meat ground turkey
  • 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

Instruction

  • 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.
  • In the crock pot, spread a thin layer of the turkey tomato sauce, then 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 after that, 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.
  • 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.