Slow Cooker Turkey Pesto Lasagna

• 1 pound ground turkey
• 1 small onion, chopped
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups shredded part-skim mozzarella cheese, divided
• 1 container (15 ounces) whole-milk ricotta cheese
• 1/4 cup prepared pesto
• 1 jar (24 ounces) marinara sauce
• 9 no-cook lasagna noodles
• Grated Parmesan cheese

1. 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.
2. In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt.
3. In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of 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.
4. 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.

ground turkey, onion, italian seasoning, salt, mozzarella cheese, ricotta cheese, pesto, marinara sauce, noodles, parmesan cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-turkey-pesto-lasagna/ (may not work)