In a skillet over medium heat, crumble and cook the ground beef (or turkey) until lightly browned, about 5 minutes. Season with salt, pepper, and half the Italian seasoning.

Pour both jars of marinara into the skillet, stirring to combine. Let it simmer for 2–3 minutes so flavors meld. Then turn off the heat.

In a medium bowl, whisk together ricotta, beaten egg, garlic powder, remaining Italian seasoning, and a pinch of salt. It should be smooth and scoopable—add a splash of milk if it’s too stiff.

Spread a thin layer of meat sauce on the bottom of a 6-quart slow cooker—this prevents noodles from sticking. Lay 3 no-boil lasagna noodles over the sauce, breaking them to fit if needed. Dollop a third of the ricotta mixture on top, followed by a sprinkle of mozzarella and Parmesan.

Repeat the noodle–sauce–ricotta–cheese sequence two more times, ending with a generous mound of mozzarella and Parmesan on the top.

Cover and set your slow cooker on LOW for 4 hours. If you’re short on time, switch to HIGH for 2½ to 3 hours—but watch closely so it doesn’t bubble over.

When the timer dings, turn off the heat and let the lasagna sit, covered, for 15 minutes. This helps it set up so slices hold together beautifully.

Use a spatula to lift out portions, then sprinkle with fresh basil or parsley. Serve alongside a crisp Caesar salad or garlic-buttered bread for the full Italian-dinner experience.