Slow-Cooker Italian Turkey Sausage & Squash Lasagna

Slow-Cooker Italian Turkey Sausage & Squash Lasagna

1 Review
From: Everyday Slow Cooker

Kids will love this lasagna made with turkey sausage in the Crock Pot—and parents will love that it's packed with vitamin-rich zucchini and squash! The veggies also add moisture to the slow-cooker lasagna, which keeps it from drying out. Serve with garlic toast, if desired.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 16 ounces hot or sweet Italian turkey sausage, casings removed
  • 2 cups chopped yellow onions (from 1 large)
  • 5 cloves garlic, minced (about 5 teaspoons)
  • ½ teaspoon black pepper
  • 1 (24.5 ounce) jar lower-sodium marinara sauce (such as Amy's Light in Sodium Premium Organic Pasta Sauce)
  • 1 cup water
  • ½ cup chopped fresh basil, plus more for garnish
  • ¼ cup chopped fresh flat-leaf parsley
  • 16 ounces part-skim ricotta cheese (about 2 cups)
  • 6 ounces part-skim mozzarella cheese, shredded (about 1½ cups)
  • Cooking spray
  • 12 uncooked lasagna noodles (about 11¼ ounces)
  • 12 ounces fresh zucchini, cut into ½-inch-thick slices (about 2 cups)
  • 12 ounces fresh yellow squash, cut into ½-inch-thick-slices (about 2 cups)

Preparation

  • Prep

  • Ready In

  1. Heat a large skillet over medium-high. Add the sausage to the skillet; cook, stirring to crumble, just until browned, 4 to 6 minutes. Add the onions, garlic, and pepper; cook, stirring occasionally, until the onions are soft, about 8 minutes. Remove the skillet from the heat.
  2. Stir together the marinara sauce, water, basil, and parsley in a bowl. Stir together the ricotta and 1 cup of the shredded mozzarella in a separate bowl.
  3. Coat a 5- to 6-quart slow cooker with cooking spray. Spoon ¾ cup of the marinara mixture evenly into the bottom of the slow cooker. Top with 4 of the noodles in a single layer, breaking the noodles to fit. Layer half of the sausage mixture, all of the zucchini slices, and half of the ricotta mixture over the noodles; top with ¾ cup of the marinara mixture. Arrange 4 of the noodles over the marinara mixture; top with the remaining sausage mixture, all of the yellow squash slices, and remaining ricotta mixture. Arrange the remaining 4 noodles over the ricotta mixture; top with 2 cups of the marinara mixture, reserving ½ cup remaining marinara mixture. Refrigerate the reserved marinara mixture until 15 minutes before ready to use.
  4. Cover and cook on LOW until the pasta is tender, 3 hours and 45 minutes. Remove the lid; spoon the reserved ½ cup marinara mixture over the surface, and sprinkle with the remaining ½ cup shredded mozzarella. Cover and cook 15 minutes. Sprinkle with the additional chopped basil, if desired.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 382 calories; 15 g fat(5 g sat); 4 g fiber; 40 g carbohydrates; 24 g protein; 8 g sugars; 0 g added sugars; 627 mg sodium;
  • Carbohydrate Servings:

Reviews 1

October 28, 2019
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By: txag95
The noodles were chewy and there was very little flavor. My daughter and I threw ours away. Two stars only because my husband could tolerate it.
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