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Quick Slow cooker Lasagna

Author Larisha Campbell


  • 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


  1. 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.
  2. Drain meat if there is any excess juice.
  3. Transfer meat mixture to a large bowl and add tomato sauce, basil, Mrs Dash, sugar, salt, and pepper.
  4. 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.
  5. Spray slow cooker with cooking spray.
  6. 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.
  7. Repeat with 1/4 sauce, 5 more noodles and remaining cheese mixture.
  8. Top off with last 5 noodles and remaining sauce mixture.
  9. 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).
  10. For the last 10 minutes, sprinkle the remaining cup of Colby cup over the top.
  11. Cover and turn off the slow cooker until the cheese is melted.
  12. Cut & Serve.