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Transfer the cooked meat mixture to a large bowl and add the sauce and spices. Combine together very well.
Spray your slow cooker and add 1/4 of the meat mixture of the bottom.
Add 5 noodles on top to cover the pan, you will have to break up some of the pieces to cover the entire pot.
- 1/2 lb ground turkey
- 1/2 lb ground sausage
- 1 medium onion chopped (roughly an entire cup)
- 56 oz of tomato sauce this was 7- 8oz cans for me--you could also using 2 1/2 jars of spaghetti sauce if you don't have tomato sauce laying around
- 2 tsp dried basil leaves
- 1 tsp Mrs Dash table blend
- 2 tsp sugar
- 1 tsp Salt
- 1 tsp black pepper
- 1 container 15 oz part skim ricotta cheese
- 1/3 cup Parmesan cheese
- 1 2/3 cup shredded Colby cheese divided
- 1 cup shredded Mozzarella cheese
- 15 uncooked lasagna noddles
- Chop one medium size onion. Add the sausage, ground turkey and onion to a skillet and cook over medium high heat until meat is browned, stirring occasionally.
- Drain meat if there is any excess juice.
- Transfer meat mixture to a large bowl and add tomato sauce, basil, Mrs Dash, sugar, salt, and pepper.
- In a separate bowl, mix together Ricotta, Parmesan, Mozzarella, and 2/3 cup of the Colby cheese. Refrigerate the remaining 1 cup of Colby cheese until the last 10 minutes of cooking.
- Spray slow cooker with cooking spray.
- Spoon 1/4 of the sauce mixture into your slow cooker. Place 5 noodles (broken to fit entire pot) on top. Spread half the cheese mixture on top of the noodles.
- Repeat with 1/4 sauce, 5 more noodles and remaining cheese mixture.
- Top off with last 5 noodles and remaining sauce mixture.
- Cover with lid and cook on high for 2 1/2 hours until noodles are very tender. (Could cook on low for 4-6 hours).
- For the last 10 minutes, sprinkle the remaining cup of Colby cup over the top.
- Cover and turn off the slow cooker until the cheese is melted.
- Cut & Serve.