Ingredients
Scale
- 2 lbs lean ground turkey (pre-browned or use leftover roasted turkey)
- 1 box (9 oz) no-boil lasagna noodles
- 2 cups low-fat cottage cheese (blended for smoothness)
- 1 bag (12 oz) shredded mozzarella cheese
- 1 jar (14 oz) turkey gravy
- 1 cup chicken or turkey broth
- 1 cup canned cranberry sauce (whole berry preferred)
- 2 cups prepared herb stuffing (box mix works perfectly)
- 1 tablespoon poultry seasoning
- 1 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- In a medium bowl, whisk together the turkey gravy and the chicken broth. This ensures the no-boil noodles have enough moisture to soften perfectly during the slow cooking process. Add the poultry seasoning and garlic powder to this mixture and stir well.
- Grease your crockpot with non-stick spray. Spread a thin layer of the gravy mixture on the bottom. Place a layer of no-boil noodles over the sauce, breaking them to fit if necessary. Spread half of the ground turkey, half of the cottage cheese, and a few spoonfuls of cranberry sauce. Top with a handful of mozzarella and a layer of stuffing. Repeat the layers until all ingredients are used, ending with a thick layer of mozzarella cheese on top.
- Cover the crockpot with the lid. Set the temperature to LOW and cook for 4 hours. Avoid opening the lid during the cooking process to keep the steam trapped, which is essential for cooking the noodles. If you are in a rush, you can cook it on HIGH for 2 to 2.5 hours, but the low setting yields the best texture.
- Once the cook time is complete, turn off the crockpot and let the lasagna sit for 10 to 15 minutes with the lid slightly ajar. This resting period allows the layers to set so you can cut clean slices. Garnish with fresh parsley and serve warm.
- Cook Time: 4 hours 5 minutes