Crock-Pot Lasagna

This is by far my favorite lasagna recipe, and it's so easy because it goes in the Crock-Pot!

Crock-Pot Lasagna

• 1 (28 oz.) can crushed tomatoes
• 1 (14.5 oz) can petite diced tomatoes
• 1 lb. ground turkey, browned
• 4 cloves garlic, minced
• 1 tbsp. oregano
• 1 tbsp. italian seasonings
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper
• 1/4 tsp. black pepper
• 32 oz. reduced fat ricotta cheese
• 1/4 cup grated parmesean
• 3 cups shredded mozzerella
• 12 whole wheat lasagna noodles, uncooked
• 6 cups baby spinach

In medium bowl, combine tomatoes, ground turkey, garlic, and seasonings to make the sauce mixture.

In a separate bowl, combine ricotta, parmesan, and 1 cup of the mozzarella cheese to make the cheese mixture.

In greased Crock-Pot, spread a thin layer of sauce, followed by 3 uncooked lasagna noodles, breaking to fit. 

Cover noodles with 1 cup of the sauce followed by 2 cups of spinach.

Then spread 1 1/2 cups of the cheese mixture on top. Repeat layers of noodles, sause, spinach, and cheese twice more. 

Top with remaining 3 noodles, sauce, and 2 cups of mozzarella cheese.

Cook covered on LOW for 3 1/2 hours until noodles and tender.