Puerto Rican Slow Cooker Lasagna Recipe

Heat oil over medium high heat, add in ground turkey and onions, once turkey starts to brown add in sofrito, cilantro, oregano and salt and pepper. Keep stirring and cooking until turkey is browned through and cooked. Drain out excess grease. Add in 1 and a half jars of spaghetti sauce, reserving the rest to the side. Cook an additional minute so flavors can incorporate. Set to the side.
In a large bowl add in ricotta (or cottage) cheese, the egg, Parmesan cheese, and Italian seasonings, stir to combine.
Spray non-stick spray to grease the insert of a large slow cooker. Take a generous amount of the reserved spaghetti sauce and coat the bottom of the insert. Layer an amount of 5-6 lasagna noodles (they will overlap) to cover the bottom, next layer an even amount of ricotta cheese mixture to coat the noodles, add a layer of meat mixture to cover the ricotta cheese mixture, next layer on a mixture of shredded cheeses and repeat the process 3 more times or until all of the ingredients have been used. (There will be leftover noodles.)
Cook on low for 4-6 hours or high for 2-4 hours.