Spicy Turkey Lasagna For The Crock Pot

• 1 lb ground turkey
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 15 ounces ricotta cheese
• 2 cups Italian cheese blend, shredded
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 12 lasagna noodles, uncooked, broken in half
• 1 (26 ounce) jar chunky garden combination pasta sauce
• 1/2 cup water
• parmesan cheese, grated (optional)

1. In a skillet over medium-high heat, brown turkey, breaking up clumps, until no longer pink.
2. Add oregano, salt and red pepper flakes. Remove from heat.
3. In a bowl mix the ricotta, cheese blend and spinach.
4. In crock pot, layer half the noodles, overlap as necessary.
5. Spoon on half the meat mixture and cover with half the sauce and half the water.
6. Spread half the cheese blend on top.
7. Repeat layering.
8. Cook on low heat about 4 1/2 hours.
9. Sprinkle with parmesan cheese to serve.

ground turkey, oregano, salt, red pepper, ricotta cheese, italian cheese blend, frozen spinach, lasagna noodles, chunky garden combination pasta sauce, water, parmesan cheese

Taken from www.food.com/recipe/spicy-turkey-lasagna-for-the-crock-pot-240529 (may not work)