Spinach & Turkey Crockpot Lasagna

Spinach & Turkey Crockpot Lasagna

Ingredients:

• 2 tablespoons olive oil
• 2 jars tomato basil marinara
• 4 cloves garlic finely chopped
• kosher salt & fresh ground pepper
• 1 yellow onion finely chopped
• 1/2 bag fresh spinach
• 2 pounds ground turkey
• 6 fresh basil leaves cut into ribbons
• 2 teaspoons red pepper flakes (depending on your spice preference)
• 1 bag shredded mozzarella cheese
• 1 1/2 cups grated parmesan
• 1 box no boil lasagna noodles

Directions:

1. In a deep skillet sauté your chopped yellow onion and chopped garlic. When we made this recipe we had fresh tomatoes and a carrot we needed to use so I also tossed those in the sauce, but totally optional, you can really add any veggies.

2. Once translucent, add your ground turkey and let brown. Once meat is cooked add jars of the tomato basil red sauce and fresh basil. Let this simmer on low for about 30 minutes.

3. Prepare your crockpot by spraying the sides and bottom with a nonstick cooking spray. Then put a thin layer of sauce in the bottom of your crockpot, then your first layer of pasta. We break up the noodles to fit all around the bottom but it doesn’t need to be perfect.

4.Then layer your fresh spinach about a handful (we like lots of veggies so also optional). Then layer your turkey red sauce, mozzarella cheese, parmesan cheese, and then lasagna noodles. Keep layering noodle, spinach, sauce, mozzarella and parmesan. We got about 4-5 layers in, you just want to make sure you end with a cheese layer at the top.

5. Cook in your crockpot on high for 3-4 hours.