Crockpot Lasagna (noodle-free!)

• 1 - 20 oz. package lean ground turkey
• 1 - 24 oz. jar Classico Spicy Red Pepper pasta sauce (or your favorite)
• 1 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 medium zucchini (8 inches long), grated
• 2 cups fresh baby spinach
• 1 - 15 oz. package low fat ricotta cheese
• 2 cups shredded reduced fat Mozzarella cheese
• 1/4 cup grated Parmesan cheese

Spread a thin layer of sauce into a sprayed crock pot (about 1/2 cup).  Wring excess liquid from the zucchini with paper towels.

In a saute pan, cook onion and garlic until onion starts to soften, 2 minutes.  Add the ground turkey and cook until browned, 5 minutes.  Drain fat from the pan and add the rest of the sauce to the pan, mix well.

Spread 1/2 of the meat sauce into the crock pot.  Layer half the zucchini and 1 cup spinach.  Top with 1/2 of the ricotta, adding it in dollops.  Sprinkle 1 cup Mozzarella.  Continue the layers again:  meat sauce, zucchini, spinach, ricotta, Mozzarella, and top with Parmesan.

Cook on low 4 hours.  Let rest for 10 minutes and serve.

YUM!