1 pkg (10-oz) frozen chopped spinach
1 pound uncooked ground turkey
1 jar (10-oz) pesto sauce
1 cup frozen chopped onion
1 large egg
1 container (15-oz) ricotta cheese
1 cup grated Parmesan cheese
Canola oil cooking spray
2 jars (16-oz each) four-cheese Alfredo pasta sauce
1 box (9-oz) no-boil lasagna sheets
1 pkg (16-oz) shredded mozzarella cheese
Place spinach in a microwave-safe bowl. Cover and microwave for 6-8 minutes. Drain. Let stand until cool enough to handle; squeeze out excess liquid.
In a large skillet, over medium-high heat, cook and stir turkey until browned, breaking up clumps. Drain off fat. Stir in pesto sauce and onion; set aside.
In a medium bowl, beat egg with a fork. Stir in ricotta cheese, Parmesan cheese and spinach until combined; set aside.
Coat a 5-quart slow cooker with cooking spray. Spoon 3/4 cup of the pasta sauce into slow cooker. Top with a layer of lasagna noodles, breaking them to fit. Add 1/3 cup of the ricotta cheese mixture, spreading to edges. Sprinkle one-third of the turkey mixture over the ricotta cheese mixture. Top with 1 cup of the mozzarella cheese. Top with 3/4 cup of the pasta sauce. Repeat layers twice more. End with noodles and remaining pasta sauce. Cover and refrigerate remaining mozzarella cheese.
Cover slow cooker and cook on LOW for 3-1/2 to 4-1/2 hours or until noodles are tender.
Turn off slow cooker. Sprinkle reserved mozzarella cheese on top of lasagna. Cover; let stand for 10 minutes or until cheese is melted.
*recipe taken from Sandra Lee's Semi-Homemade Slow Cooker Recipes