we have been friends for some time now, and it is time i let you know something about me-
i don't (won't) eat casseroles.
it's my thing.
i usually establish this early on in relationships (after all it would be uncomfortable to arrive at someones home and be served a casserole, or have one delivered to my house, ick!).
it is also my opinion that those who eat casseroles are from an entirely different generation.
a generation that will eat anything, including goulash and grits. your casseroles cannot be trusted.
Dr. Suess says it best, "i will not eat them here or there, i will not eat them anywhere!" i have been questioned on what is and what is not a casserole. for instance are enchiladas, lasagna, and quiche a casserole? i eat those, and my answer is NO.
and finally on to a great, and easy lasagna in a crock pot! yes, i am sharing a recipe, because i was really so amazed at it's lasagna-ness, though it was made in a crockpot.
- 1 medium-size onion, chopped
- 2 cloves garlic, minced
- 1-1/4 pounds ground turkey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 container (15 ounces) low-fat ricotta
- 1 cup Italian-blend shredded cheese
- 12 lasagna noodles (12 ounces) broken in half
- 1 package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
- 1 jar (26 ounces) chunky tomato sauce
1. In a large nonstick skillet, cook onions and garlic over medium-high heat for
4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.
2. In a small bowl, combine ricotta and1/2 cup of the Italian shredded cheese.
3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining
1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.