Step 1

Heat the olive oil in a large skillet over medium high heat.  Then add in the ground turkey and diced onions.  Sauté until the onions are soft and the turkey is browned.

Step 2

Then add in the minced garlic and cook for 1 minutes until the garlic is aromatic.  Then add in the crushed tomatoes, diced tomatoes, Italian Seasoning, salt and pepper.  Stir and cook for 7-8 minutes until heated through and well combined.  Then remove the pan from the heat.

Step 3

In a separate bowl, stir together the ricotta cheese, 1 1/2 cups mozzarella cheese and Parmesan Cheese.

Step 4

Spray a 6 quart crock pot with non-stick cooking spray.  Then pour a layer of sauce on the bottom of the crock pot (approximately 1-1 1/2 cups). Then place a layer of the lasagna noodles on top.  It’s ok to break some of the noodles to cover the top of the sauce.  Then layer approximately 1/3 of the cheese mixture on top followed by approximately 1 cup of the ground turkey sauce.

Step 5

Repeat these layers 2 more times making sure to end with the meat sauce.  Sprinkle the remaining 1/2 cup of the mozzarella cheese on top.

Step 6

Cover and cook the lasagna on low for 4-5 hours until the noodles are soft.

Step 7

Then turn the crock pot off and let the lasagna rest for 20-30 minutes before serving.  Then. The lasagna is ready to serve and enjoy!