2 ears of corn cooked and cut off the cob (or can of corn)
1 pint cherry tomatoes, halved
5 garlic cloves pressed
1/2 tsp salt
1/4 tsp red pepper flakes
2 1/2 cups canned tomatoes sauce
12 uncooked lasagna noodles
1 1/3 cups shredded mozzarella cheese
1/3 cup shredded parmesean
1/3 cup panko bread crumbs
fresh basil
1 lb. spicy italian turkey sausage
Instructions
Set a large skillet over medium heat. Add in the olive oil. When
hot, cook the onion in the oil for 2 to 3 minutes, add ground
turkey meat and cook. Add in the zucchini, eggplant, corn,
tomatoes, garlic, salt and red pepper flakes. Cook for 7 to 9
minutes, until the veggies are tender. Remove from the heat,
taste and season with additional salt and red pepper flakes if
needed.
Spread 1/2 cup of the sauce in the bottom of your slow cooker.
Top with a layer of three lasagna noodles, breaking them as
needed to fit. Using a slotted spoon, top with 1/3 of the
vegetable mixture, then 1/2 cup of the sauce and 1/3 cup of the
mozzarella cheese. Repeat this process two more times --
noodles, vegetables, sauce, cheese. End with a final layer of
noodles and the remaining 1/2 cup of the sauce. Sprinkle the
top with the remaining 1/3 cup mozzarella, the parmesan and
panko.
Cover and cook on low for about 3 1/2 to 4 hours, until the
noodles are cooked through. Turn off the slow cooker and let sit
uncovered for 20 to 30 minutes before serving. This will let the
lasagna set so you can cut it easily and it will hold its shape.
Sprinkle the top with fresh basil before serving.
Originally Submitted
8/29/2015
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