Slow-Cooker Lasagna

Once the meat and vegetable sauce is made, it’s just a matter of layering it with uncooked noodles and cheese. Who knew lasagna could be this easy?

Slow-Cooker: 4 hours, Standing Time: 20 minutes

Preparation Time:

Cooking Time:

Serves: 6

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  • 1 lb (500 g) ground Ontario Turkey
  • 1 cup (250 mL) sliced Ontario White Button Mushrooms
  • 1 Ontario Onion, chopped 
  • 1 Ontario Carrot, grated 
  • 1 clove Ontario Garlic, minced 
  • 1/2 tsp (2 mL) salt
  • Pinch each pepper and crushed red pepper flakes 
  • 4 cups (1 L) prepared tomato basil pasta sauce
  • 12 oven-ready lasagna noodles  
  • 1 cup (250 mL) freshly grated Parmesan cheese 
  • 1 container (475 g) Ontario Ricotta Cheese 
  • 1-1/2 cups (375 mL) shredded Ontario Mozzarella Cheese  
  • 2 tbsp (25 mL) chopped fresh Ontario Parsley


In large skillet, over medium-high heat, combine turkey, mushrooms, onion, carrot, garlic, salt, pepper and red pepper flakes. Cook, breaking up turkey with wooden spoon until turkey is cooked through, about 8 minutes. Place in large bowl, stir in pasta sauce. 

Spread 1/2 cup (125 mL) of the sauce over bottom of oval 6-quart (6 L) slow-cooker. Cover with 3 noodles, breaking as needed to fit in single layer. Spread one-quarter of the sauce over noodles. Sprinkle with 1/3 cup (75 mL) of the Parmesan cheese. Cover with 3 noodles. Spread ricotta cheese evenly over noodles. Cover with 3 noodles. Spread one-quarter of the sauce; sprinkle with 1/3 cup (75 mL) of the Parmesan cheese. Cover with remaining noodles, one-quarter of the sauce and remaining Parmesan cheese. Cover with remaining sauce and mozzarella cheese. 

Cover and cook on Low for 3 to 4 hours, test with knife that noodles are tender. Unplug and let stand, covered for 20 minutes. Sprinkle with parsley. 

Nutritional information

  • PROTEIN: 47 grams
  • FAT: 30 grams
  • CARBOHYDRATE: 58 grams
  • CALORIES: 698
  • FIBRE: 5 grams
  • SODIUM: 1488 mg