Slow Cooker Spinach Alfredo Lasagna

Ingredients

• 1 1/2 pounds ground turkey or beef
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 jar (24 ounces) spaghetti sauce
• 1 can Diced tomatoes pettite are good for this
• 1 carton (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon pepper
• 1 package (12 ounces) no-cook lasagna noodles
• 8 cups (32 ounces) shredded part-skim mozzarella cheese
• 2 package (10 ounces) frozen chopped spinach thawed and squeezed dry
• 1 jar (Alfredo cheese sauce)

Instructions

1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce and tomatoes.
2. In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1+ cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange four noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.
3. Top with four noodles, 1/2 of the spinach, 1/2 of the Alfredo sauce and 1 cups mozzarella cheese. Layer 4 noodles and rest of spinach, Alfredo and cheese. Continue layering with four noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese.
4. Cook, covered, on low 4-5 hours or until noodles are tender.