Slow Cooker Turkey and Pesto Lasagna

Name: Slow Cooker Turkey and Pesto Lasagna
Cook time: 180 min
Total time: 205 min
Ingredients: 400 gram ground turkey; 1 small onion, chopped; 2 teaspoons Italian seasoning; 1/2 teaspoon salt; A bowl with a capacity of 1/2 liter containing shredded part-skim mozzarella cheese, divided; 1 container ( 425 gram ) whole-milk ricotta cheese; A cup with a capacity of 60 ml containing prepared pesto; 1 jar ( 680 gram ) marinara sauce; 9 no-cook lasagna noodles; Grated Parmesan cheese

My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer.It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night.We bring more pesto and marinara to the table for our resident sauce lovers.—Blair Lonergan, Rochelle, VA

Ingrediënten

Bereiding

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 .slow cooker.Coat strips with cooking spray.
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.
In a small bowl, mix 1/4 liter 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.
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.