Slow Cooker Turkey Pesto Lasagna Food

SLOW-COOKER TURKEY PESTO LASAGNA

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

SLOW COOKER LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.

CASHEW PESTO LASAGNA

Steps:

• Place the first five ingredients (using only 1/2 of the cashews) into a food processer and pulse or use a hand blender until you have a moist paste
• Add the cottage cheese and the eggs to the pesto sauce and blend again until just blended together but tiny chunks of cashews are still visible
• Do not overmix
• Set aside
• Saute the mushrooms and onions with the butter and the salt and pepper until the most of the butter is absorbed
• Add the cooked chicken to the mushrooms and onions and the other half of the chopped cashews
• Mix well
• Set aside
• Grease a 9 x 13 inch baking pan
• Pour 1 cup of the spaghetti sauce in the bottom of the pan
• Lay 3 cooked lasagna noodles side by side on top of the sauce
• Pour a line of the pesto/cottage cheese/egg mixture along the middle of each noodle putting about 1/6 of the mixture on top of each one
• Mix the 1 1/2 cup of morzerella and the 1 1/2 cup of Monterey Jack cheese together and put 1/2 of the mixed cheeses over the pesto/cottage cheese/egg layer
• Sprinkle half of the mushroom/onion/chicken/cashew mixture over the previous layer
• Pour 1 cup of spaghetti sauce over the mushroom/onion/chicken/cashew layer
• Make another layer of ingredients following instructions from # 7 to # 11, ending with the spaghetti sauce
• Sprinkle the 1/8th cup of morzerella cheese over the top
• Bake 350 degrees farenheit for about 40 minutes
• It should be only slightly brown on top
• Let casserole sit for 10 minutes before serving for the dish to hold together better
• Cut between noodles and then horizontally to make 12 servings
• Serve with Salad and Garlic Bread