Slow-Cooker Italian Turkey Sausage & Squash Lasagna

Heat a large skillet over medium-high. Add the sausage to the skillet; cook, stirring to crumble, just until browned, 4 to 6 minutes. Add the onions, garlic, and pepper; cook, stirring occasionally, until the onions are soft, about 8 minutes. Remove the skillet from the heat.

Stir together the marinara sauce, water, basil, and parsley in a bowl. Stir together the ricotta and 1 cup of the shredded mozzarella in a separate bowl.

Coat a 5- to 6-quart slow cooker with cooking spray. Spoon 3/4 cup of the marinara mixture evenly into the bottom of the slow cooker. Top with 4 of the noodles in a single layer, breaking the noodles to fit. Layer half of the sausage mixture, all of the zucchini slices, and half of the ricotta mixture over the noodles; top with 3/4 cup of the marinara mixture. Arrange 4 of the noodles over the marinara mixture; top with the remaining sausage mixture, all of the yellow squash slices, and remaining ricotta mixture. Arrange the remaining 4 noodles over the ricotta mixture; top with 2 cups of the marinara mixture, reserving 1/2 cup remaining marinara mixture. Refrigerate the reserved marinara mixture until 15 minutes before ready to use.

Cover and cook on LOW until the pasta is tender, 3 hours and 45 minutes. Remove the lid; spoon the reserved 1/2 cup marinara mixture over the surface, and sprinkle with the remaining 1/2 cup shredded mozzarella. Cover and cook 15 minutes. Sprinkle with the additional chopped basil, if desired.