Pasta is comfort food. I get on kicks where I cut out all carbs for a while or try to limit our consumption. But when I’m feeling like I want a bowl full of pasta or cheesy lasagna, a cauliflower or spaghetti-squash knock-off just doesn’t cut it. I want what I want when I want it!
- 2 pounds Italian-seasoned ground turkey
- 1 26-ounce jar chunky vegetable pasta sauce (retain the unrinsed jar!)
- 1 10-ounce package gluten-free brown rice lasagna noodles (I like the Tinkyada brand)
- 1 16-ounce container ricotta cheese
- 4 cups Italian blend shredded cheese
- ¼ cup hot water
- Use a 6-quart slow cooker. Heat a large skillet on the stovetop and brown the ground turkey over medium heat, stirring to break up any clumps. Discard any accumulated fat.
- Pour the jar of pasta sauce into the skillet (save the jar!). Ladle a scoop of this meat sauce into the slow cooker insert. Add a layer of lasagna noodles. You may need to break them to get a good fit. Smear some ricotta onto the noodles and add a handful of the shredded cheese. Repeat the layers until you run out of ingredients.
- Put the hot water into the pasta sauce jar, seal it, and shake. Pour the liquid evenly over the top of the lasagna. Cover and cook on low for 6-7 hours or until the noodles are bite-tender, the cheese has fully melted, and the top has begun to brown and pull away from the sides. Uncover and let it sit in the cooling cooker for 15 minutes before serving.
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