1 medium-size onion, chopped
2 cloves garlic, minced
1 1/4 pounds ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 15 ounce container low-fat ricotta
1 cup Italian-blend shredded cheese
12 lasagna noodles (12 ounces) broken in half
1 10 ounce package frozen chopped broccoli,
thawed and squeezed dry
1 26 ounce jar chunky tomato sauce
1. In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.
2. In a small bowl, combine ricotta and1/2 cup of the Italian shredded cheese.
3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.