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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This recipe was given to me by a friend who made it using a store-bought marinara sauce. I created a homemade sauce and it has been a big hit whenever I serve it, especially at potlucks and bring a dish gatherings. âSheri Oganowski, Dayton, Ohio Ingredients:
1 pound ground turkey |
1 pound johnsonville® mild ground italian sausage |
3/4 cup chopped sweet onion |
3 garlic cloves, minced |
3 cans (15 ounces each) tomato sauce |
1 can (28 ounces) crushed tomatoes, undrained |
1/3 cup sugar |
3 tablespoons dried parsley flakes, divided |
2 teaspoons dried basil |
3 teaspoons dried oregano, divided |
1/2 teaspoon salt, divided |
1/4 cup dry red wine or beef broth |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
2-1/2 cups ricotta cheese |
1 cup grated parmesan cheese |
1 package (9 ounces) no-cook lasagna noodles |
Directions:
1. In a Dutch oven, cook the turkey, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, crushed tomatoes, sugar, 2 tablespoons parsley, basil, 2 teaspoons oregano and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Add wine; cook 15 minutes longer.
2. Meanwhile, in a large bowl, combine the cheeses and the remaining parsley, oregano and salt.
3. Spread 2-1/4 cups meat mixture into a 6-qt. slow cooker. Arrange five noodles over sauce, breaking to fit if necessary. Spread 1-1/3 cups cheese mixture over noodles. Repeat layers twice. Top with remaining meat mixture.
4. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 10 servings.
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