First, I'm very sorry I haven't been posting weekly like usual. I have a big announcement though! I have decided to write 3 small cookbooks! Each one will be released on Amazon.com exclusively first, then I will branch out to other sources. I will keep you updated on all the happenings, but currently, I am planning out each book and developing exclusive recipes you'll only be able to find in the cookbooks! It's a lot of work, but very exciting at the same time!
As I work on this awesome adventure, I may not be posting weekly. I will post as often as I am able. Thank you in advance for your understanding!
Now, on to this week's recipe!!!!!!! White Lasagna! Have you ever had it?! It's decadent! Instead of using the usual red pasta sauce, you use alfredo. Need I say more?! It was seriously good! The night I made this recipe, my entire family (both kids too!) were members of the clean plate club! You know you're recipe's a hit when......LOL!
I ventured out and made my own alfredo sauce instead of buying store bought, but you can certainly replace store bought for homemade here to save time! I had just always wanted to try to make my own so did. It wasn't terribly difficult, but it did add time to preparation of course.
Ingredients: (I used my 6.5 Quart for this)
12 (or so) Whole Wheat Lasagna Noodles
8 oz. Mushrooms, chopped
1/2 cup red onion, chopped
10 oz. frozen leaf spinach, thawed and squeezed out (You can use fresh)
10 oz. Ricotta Cheese
1 lb. ground turkey
1/2 cup shredded parmesan cheese
salt and pepper
Alfredo Sauce (See recipe below)
Alfredo Sauce: (Here is a link to the original recipe on AllRecipes.com)
1 cup butter
2 8oz. packages of cream cheese
4 tsp. garlic powder
4 cups milk
12 oz. grated parmesan cheese
1/4 tsp. black pepper
Start out by making your alfredo sauce. If you don't have time, have 2 jars of Alfredo Sauce ready to go. To make your alfredo, start with meliting your butter over medium heat. Once melted, add your cream cheese.When it's melted, whisk in the garlic powder. Add in the pepper, Paremesan and whisk. Add the milk little by little and keep whisking. Done :)
In a pan, brown your ground turkey with a little salt and pepper. In another pan, brown your onions and mushrooms until your onions are translucent. Spray your crock with non-stick spray!!!! In the bottom of your crock, pour about 1/2 cup of your alfredo sauce. Cover the bottom of your crock with lasagna noodles. I used about 4, but break them to fit your crock. Spread half of your ricotta on your noodles. I found it easiest to place some dollops around and then spread it with the back of a spoon. Spread half of the onion and mushroom mixture over the top and half of the onion and mushroom mixture. Spread half of your ground turkey over the top. Pour about 1 cup of your alfredo sauce over that. Repeat this process for one more layer. Top with a final layer of lasagna noodles, about 1/2 cup of your alfredo sauce and the shredded parmesan cheese.
Cook on LOW for 6-7 hours or on HIGH for 3-3.5 hours. Enjoy!
For the original post, with step-by-step pictures and directions, please click here.
For more great slow cooker recipes, please visit www.slowcookeradventures.com