Categories: SLOW COOKER SUPPERS

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 container part-skim ricotta (15 ounce)
• 1 package reduced-fat Italian-blend shredded cheese (8 ounce)
• 1 package frozen chopped spinach, thawed and squeezed dry (10 ounce)
• 12 lasagna noodles, broken in half (12 ounces)
• 1 jar chunky tomato sauce (25 ounce)

Directions

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 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 on an instant-read thermometer. Sprinkle remaining 1 cup shredded cheese on top for last 30 minutes of cooking time or until melted.

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