In a large skillet, over medium-high heat, combine:
1 lb. ground Ontario Turkey
1 cup Sliced Ontario button mushrooms
1 Ontario onion, chopped
1 Ontario carrot, grated
1 clove Ontario garlic, minced
½ tsp. (2 ml.) salt
Pinch each pepper and crushed pepper flakes
Cook, breaking up turkey with wooden spoon until turkey is cooked through, about 8 minutes.
Place in large bowl and stir in 4 cups prepared tomato basil pasta sauce.
To Layer , you will use 12 oven ready lasagna noodles ( I cooked mine a bit but they were hard to separate, don’t worry….no one can see the noodles whether they are whole or broken…I just layered them the best I could)
Spread ½ cup of pasta sauce over the bottom of the 6 qt.slow cooker.
Cover with 3 noodles, breaking as needed to fit in single layer.
Spread ¼ of the sauce over the noodles.
Spread with 1/3 cup parmesan cheese.
Cover with 3 noodles.
Spread 1 container(475 gm) Ontario Ricotta cheese evenly over the noodles.
Cover with 3 noodles.
Spread ¼ of the sauce followed by 1/3 cup parmesan cheese.
Cover with remaining noodles, ¼ of the sauce and 1/3 cup Parmesan cheese.
Cover with the remaining sauce and 1 ½ cups shredded Ontario Mozzarella cheese.
Cover and cook on Low for 3-4 hours, test with knife that the noodles are tender.
Unplug and let stand, covered for 20 minutes. Sprinkle with parsley and serve with Garlic Bread and Caesar Salad.
152 Holland St. E unit 1
