2 boxes (9 oz each) frozen chopped spinach, thawed and drained
1 container (15 oz) ricotta cheese (low-fat cottage cheese may be used as a substitute)
1 ¼ cups shredded Parmesan cheese (5 oz)
1 Tablespoon Italian herbs
2 jars (15 oz each) Alfredo pasta sauce or make your own sauce with the recipe below
6 – 9 lasagna noodles
3 cups chopped cooked turkey
2 cups shredded mozzarella cheese (8 oz)
Parsley to garnish
½ cup butter
1 8 oz container 1/3 fat reduced cream cheese
2 teaspoons garlic powder
2 cups skim milk
6 ounces grated Parmesan cheese
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Making your own Alfredo Sauce allows you to reduce the fat and sodium from prepared sauces.
How to make the lasagna:
Use a slow cooker liner or spray the inside of a 5-quart slow cooker with non-stick vegetable spray for easier clean-up.
Mix drained spinach, ricotta cheese, Italian herbs and 1/2 cup of the Parmesan cheese in a bowl.
• Spread 1 cup of the Alfredo sauce in slow cooker.
• Next, layer with 2 or 3 noodles, breaking as needed to fit; 1 cup of the turkey; one-third of the spinach mixture; one-third of the ricotta mixture and one-third of the mozzarella cheese.
• Repeat layers until all ingredients are used.
• Sprinkle remaining 3/4 cup Parmesan cheese and parsley over top.
• Cover; cook on Low heat setting 2 to 3 hours or until bubbly and noodles are tender.