Ingredients
1 pound ground turkey1 small onion, chopped2 teaspoons Italian seasoning1/2 teaspoon salt2 cups shredded part-skim mozzarella cheese, divided1 container (15 ounces) whole-milk ricotta cheese1/4 cup prepared pesto1 jar (24 ounces) marinara sauce9 no-cook lasagna noodlesGrated Parmesan cheese
Preparation
Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray.
In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking turkey into crumbles; drain. Stir in Italian seasoning and salt.
In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.
