Heat the olive oil in a large skillet over medium heat and add in the ground turkey and diced onions.

Sauté until the onions are soft and the turkey is browned.

Then add in the minced garlic and cook for 1 minutes until the garlic is aromatic.

Then add in the crushed tomatoes, diced tomatoes, Italian Seasoning, salt and pepper.

Stir and cook for 7-8 minutes until heated through and well combined.  Then remove the pan from the heat.

In a separate bowl, stir together the ricotta cheese, 1 ½ cups mozzarella cheese and Parmesan Cheese.

Spray a 6 quart crock pot with non-stick cooking spray.

Pour a layer of sauce on the bottom of the crock pot (approximately 1-1 ½ cups). Then place a layer of the lasagna noodles on top.  It’s ok to break some of the noodles to cover the top of the sauce.

Then layer approximately ⅓ of the cheese mixture on top followed by approximately 1 cup of the ground turkey sauce.

Repeat these layers 2 more times making sure to end with the meat sauce.  Sprinkle the remaining ½ cup of the mozzarella cheese on top.

Cover and cook the lasagna on low for 4-5 hours until the noodles are soft.

Then turn the crock pot off and let the lasagna rest for 20-30 minutes before serving.  The lasagna is ready to serve and enjoy!