I used a frozen 1 pound roll of Ground Turkey. I made sure to season it while browning it & made sure to break it up. Seasonings included basil, oregano, thyme, maybe a little cumin, & a heaping teaspoon of diced garlic. I didn't measure the rest but got a nice dusting over the whole skillet.
The lasagna noodles were as I said... but what I didn't mention is they were at least 15 years old according to the date on the box. I think there was 3 packages obtained for a recipe Mom had in mind & I didn't know what it would use up. Probably bought at Marc's. I inherited 2 boxes which now finally got used up.
Next time I make this, I'm going to put the Ricotta in a storage bag & cut a corner off so I can pipe out a consistent cover over the meat mixture. Dropping spoonfuls just doesn't work with me.
For shredded cheese, I had Jalapeño & Habanero Monterey Jack because Walmart was out of Pepperjack. Maybe I'll use this & hot Italian Sausage next time for heat.
The Tomato Sauce worked like this: 8 ounce no salt can used in the bottom of the crock per recipe directions as the 1 cup sauce in the bottom. The 15 ounce can before adding to the browned ground turkey was taste tested & had a little sugar added to offset the sourness. If it was too sweet, I'd have added vinegar. I prefer a neutral tomato taste.
4 hours on low & it was done. Tastes better cold.
