Lasagna With Ground Turkey and Creamy Almond "ricotta"

This is highly adaptable to a vegetarian dish. The almond ricotta is delicious and nutritious! I make one veggie and one turkey at the same time.

• Ready In: 5 hrs 45 mins
• Serves: 12
• Yields: 1 pan

Ingredients

• 32  ounces tomato sauce, Jar of your favorite
• 1  tablespoon  granulated garlic
• 1  lb ground turkey
• 1 1⁄2 cups ricotta cheese (made from almonds ( Vegan Almond Ricotta Cheese or Dip)
• 1  egg
• 8  ounces mozzarella cheese, shredded
• 8  ounces parmesan cheese, shredded
• 12  ounces  lasagna noodles

Directions

1. Put tomato sauce, garlic and ground turkey in crock pot and mix well. Cook on high 4 hours or low 6 hours. You could easily cook this on the stove to save time, but it comes out so tender and delicious in the crock pot.
2. Mix ricotta cheese with egg.
3. Mix shredded cheese.
4. Cook lasagna noodles until el dente, drain and rinse with cold water to stop cooking.
5. Layer in a 9X13 glass baking dish:
6. sauce just enough to barely cover bottom.
7. one layer of noodles.
8. 1/3 of cheese.
9. 1/3 of sauce.
10. 1/3 of shredded cheese mix.
11. End with sauce and top with shredded cheese.
12. Bake 45 min to 1 hour at 350°F.