Potted Green Lasagna

Ingredients

 * 10 oz. frozen chopped spinach
 * 1 lb. ground turkey
 * 10 oz. pesto sauce
 * 1 cup frozen chopped onion
 * 1 large egg
 * 15 oz. ricotta cheese
 * 1 cup grated Parmesan cheese
 * 2 jars (16 oz. each) of four-cheese Alfredo pasta sauce (or normal sauce)
 * 9 oz. no-boil lasagna sheets
 * 16 oz. shredded mozzarella cheese

Instructions

 * 1) Place spinach in microwave, covered, for 6 to 8 minutes.
 * 2) In large skillet, brown turkey over medium-high heat. Then stir in pesto and onion.
 * 3) In medium bowl, beat egg with fork. Stir in ricotta cheese, Parmesan, and spinach. Mix until combined.
 * 4) Coat 5-quart slow cooker with cooking spray.
 * 5) Spoon 3/4 cup of pasta sauce into slow cooker. Top with layer of lasagna, breaking them to fit. Add 1/3 cup of ricotta mixture, spreading to edges. Sprinkle 1/3 of turkey mixture over ricotta mixture and top with 1 cup of mozzarella.
 * 6) Repeat layering twice. End with lasagna sheets and any remaining pasta sauce.
 * 7) Cover slow cooker and cook on Low heat for 3 1/2 to 4 1/2 hours or until noodles are tender.
 * 8) Turn off slow cooker. Sprinkle with reserved mozzarella cheese.