Slow-Cooker Lasagna

By AuntieGooper

Ingredients

• 1 medium-size onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 15 ounce container part-skim ricotta
• 1 8 ounce package reduced-fat Italian-blend shredded cheese
• 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
• 12 lasagna noodles (12 ounces) broken in half
• 1 25 ounce jar chunky tomato sauce

Preparation

Step 1

1. Coat slow cooker bowl with nonstick cooking spray. Stir together onion, garlic, turkey, oregano, salt and pepper; set aside.

2. In a small bowl, stir together ricotta, 1 cup of the shredded cheese and the spinach.

3. In slow cooker bowl, layer about 8 of the uncooked noodle halves, overlapping as necessary. Spread half of both the meat mixture and the ricotta mixture over noodles, then top with about 1 cup of the tomato sauce and 1/4 cup water. Continue layering with remaining noodles, meat, ricotta mixture, 2 cups of the sauce and an additional 1/4 cup water. Top layers with 8 noodle halves and remaining 1/2 cup tomato sauce.

4. Cover and cook on HIGH for 4 hours or LOW for 5 1/2 hours, or until internal temperature registers 160 degrees F on an instant-read thermometer. Sprinkle remaining 1 cup shredded cheese on top for last 30 minutes of cooking time or until melted.