12 lasagna noodles (12 ounces), uncooked and broken in half
1 jar (26 ounces) chunky pasta sauce with mushrooms and green pepper
1/2 cup water
Instructions
In nonstick skillet, brown turkey over medium-high, breaking up clumps, until no longer pink, 5 to 7 minutes. Season with oregano, salt and pepper flakes. Remove from heat.
In bowl, mix ricotta, cheese blend and spinach.
In oval 5-1/2-quart slow cooker, layer half the noodles, overlapping as necessary. Spoon on half the meat mixture. Pour on half the pasta sauce and half the water. Spread half the cheese mixture on top. Repeat layering.
Cover slow cooker; cook on low heat 4-1/2 hours.
Originally Submitted
11/6/2009
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