Spicy turkey lasagna

12.0 oz Turkey, Ground turkey, 93% lean
1.0 tsp Oregano, ground
0.25 tsp Crushed Red Pepper
15.0 oz Ricotta Cheese, part skim milk
12.0 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
1.0 package (10 oz) yields Spinach, frozen
8.0 serving Michelina's Budget Gourmet Angel Hair Pasta with Chunky Tomatoes in Meat Sauce
12.0 oz Pasta, Lasagna Noodles
0.5 cup (8 fl oz) Water, tap
7.0 oz Mozzarella Cheese, part skim milk

1. In a large nonstick skillet cook ground turkey over medium-high heat until no longer pink, using a wooden spoon to break up turkey as it Cooks. Remove from heat. stir in oregano and crushed red pepper. 2. In a large bowl combine ricotta cheese, Italian blend cheese, and spinach. 3. To assemble, spread 1 cup of the pasta sauce in a 5 quart oval slow cooker. Top with half of noodles breaking and overlapping as necessary to fit. Add half of the turkey mixture, one cup of the pasta sauce and half of the water. Spread half of the cheese mixture over ingredients in Cooker. Repeat layers. 4. Cover, cook on low heat setting for three and three quarters hours. Top with the remaining one half cup pasta sauce and mozzarella cheese. Let stand, covered, 10 minutes before serving. 5. To serve, cut lasagna into 15 portions if desired, sprinkle each serving with basil and/or cheese and serve with additional pasta sauce.

Serving Size: About a cup

Number of Servings: 15.0

Recipe submitted by SparkPeople user EDAVIDSON9.