Potted Lasagna (for the slow-cooker)

By dawnita7

Ingredients

• 1 10-oz package chopped frozen spinach
• 1 lb. ground turkey
• 1 c. chopped onion
• 1 9-10 oz. jar basil pesto
• 1 egg
• 15 oz ricotta cheese
• 1 c. grated parmesan
• 2 16-oz. jars 4 Cheese Alfredo Pasta Sauce
• 9 oz. no boil lasagna noodles
• 16 oz. (4 c.) mozzerella cheese

Details

Servings 8

Preparation

Step 1

1. Place spinach in a bowl; cover; microwave on high for 5-6 minutes or until thawed; stirring once to break apart. Drain. Let stand until cool enough to handle and then squeeze out excess liquid.
2. Cook turkey and onion over medium heat in a large skillet until turkey is brown and onion is tender. Drain off fat. Stir in pesto. Set aside.
3. Beat egg in medium bowl using a fork. Stir in ricotta, parmesan and spinach until well-combined, Set aside.
4. Lightly coat a 6-qt. slow cooker with cooking spray. Spoon 3/4 c. of alfredo sauce in bottom of cooker. Layer 4 noodles on top of sauce (break to fit). Top with 1/3 c. of cheese mixture and 1/3 of the turkey. Sprinkle with 1 c. mozzerella. Top with 3/4 c. of alfredo sauce. Repeat layers 2 more times. Top with remaining noodles and alfredo sauce. Refrigerate remaining mozzerella.
5. Cover; cook on low for 4 to 4.5 hours.
6. Turn off slow cooker. Sprinkle on remaining mozzerella cheese. Cover and let stand 10 minutes before serving.