Crock Pot Sour Cream Lasagna

While looking through my pantry, I noticed that we managed to accumulate 3 boxes of lasagna noodles,  and so I figured it was time to make a lasagna to use some up. I just finished off my cottage cheese when I made Cottage Cheesecake and didn't want to run out to the store just for ricotta, so I decided to try something new with sour cream.

I've used sour cream before in the Cheese and Italian Herb Stuffed Chicken Breasts and Cheesy Chicken and Herb Bake recipes and it worked out very well.  I found a sour cream lasagna recipe to use for reference and decided to make it with a few adjustments.

I browned the ground turkey in a skillet first, then added some Italian seasoning, mushrooms and fresh chopped onion.


I poured in some canned tomatoes, tomato sauce, fresh parsley, brown sugar, and mixed Italian seasoning. The original recipe called for 2 cans of tomatoes and 1 small can of sauce, but I went with 1 regular can of sauce.


While the sauce simmered, I mixed sour cream, mixed Italian cheeses, some more mixed Italian seasoning, salt and pepper together for the filling.


I prepped the crock pot by spraying some olive oil, then added a small amount of the sauce to the bottom.


I put a layer of lasagna noodles over the top. I broke it up to fill up the entire area.


Next I spread about a third of the sour cream mixture over the noodles.


I repeated the sauce, noodle, and filling after 3 layers then put some more noodles and sauce over the top. I ran a little short on sauce so I opened up a jar to finish the last layer and cover the top.


I cooked the lasagna on low for 3 hours, then put some more cheese on top.


I let it cook for 30 more minutes to let the cheese melt.


You couldn't even tell it was sour cream!  The consistency was just like ricotta and the lasagna was fantastic.  The sauce was delicious.  I had used a can of pasta sauce recently in my Crock Pot Pizza Rice recipe, but it was just so bland I am glad I found a still easy but even better option.  And now that I've dabbled in homemade marinara I can't wait do it again. Somehow I didn't even think to add crushed red pepper this time.  Two very enthusiastic thumbs up!

Crock Pot Sour Cream Lasagna Recipe

Ingredients:

1 box lasagna noodles, uncooked
1 pound ground turkey
1/2 cup chopped onion
1 7 ounce can of mushrooms, drained
1 14.5 ounce can of diced tomatoes
1 15 ounce can tomato sauce
1 cup jarred spaghetti sauce
2 tablespoons straight-leaf parsley, freshly chopped
2 tablespoons brown sugar
3 teaspoons mixed Italian seasoning
1 cup mixed Italian cheese (or mozzarella)
3/4 cup grated Parmesan cheese
3 eggs
4 teaspoons mixed Italian seasoning
2 teaspoons salt
1/4 teaspoon pepper

Instructions:

Brown turkey in a large skillet until fault cooked. Add 1 teaspoon of the Italian seasoning, onion and mushrooms and cook for another 2-3 minutes, until onion is slightly tender. Pour in diced tomatoes, tomato sauce, parsley, brown sugar, and remaining Italian seasoning. Simmer for 5 minutes. In a medium bowl, mix together sour cream, Parmesan, mixed Italian cheese, Italian seasoning, salt and pepper until fully combined. Spray nonstick spray or olive oil in crock pot, then pour a small amount of sauce in the bottom. Place uncooked noodles over the sauce, then add a layer of the sour cream filling. Repeat for 3 layers and top final sour cream layer with noodles and sauce. Cook on low for 3 and a half to 4 hours. Top with mixed Italian cheese 30 minutes before serving.

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