Turkey and Spinach Slow Cooker Lasagna

Yield: 6 servings
Prep Time: 10 minutes
Slow Cook Time: 4-5 hours on low or 2-3 hours on high

1 (9 ounce) package gluten-free oven-ready lasagna noodles 
1 (24 ounce) jar marinara sauce
1 (15 ounce) jar Alfredo sauce  
1 (16 ounce) container part skim ricotta cheese
2 eggs
1 teaspoon salt
1 teaspoon garlic powder 
1 (10 ounce) package frozen spinach, rinsed and drained
1 pound ground turkey
1 sweet yellow onion, finely chopped
4 cloves garlic, finely minced 
3 cups grated mozzarella cheese 

1. Spray a 7-quart slow cooker with nonstick spray. Set aside
2. Open the package of lasagna noodles and break each noodle into small pieces. Set aside. 
3. In a mixing bowl, whisk together the marinara sauce and alfredo sauce. Set aside. 
4. In a medium-sized mixing bowl, mix together the ricotta cheese, eggs, frozen spinach, salt, and garlic powder. Set aside. 
5. Spread a small amount of marinara sauce mixture into the bottom of the slow cooker. Top the sauce with 1/3 of the broken pieces of lasagna noodles. 
6. Break the ground turkey into small pieces and place on top of the layer of lasagna noodles. Spread the chopped onions and garlic on top of the ground turkey. Drizzle a small amount of sauce over the top of the mixture and sprinkle a small amount of cheese on top. 
7. Place another 1/3 of the broken noodles on top of the turkey layer. Spread the ricotta cheese and spinach mixture on top of the noodles.
8. Top the ricotta mixture with the remaining broken noodles. Pour the remaining sauce over the top of the lasagna, cover and cook for 4 to 5 hours on low or 2 to 3 hours on high.
9. About 10 minutes before serving, sprinkle the remaining cheese on top of the lasagna. Cover and let melt before serving.