This recipe was SO easy to make. I love the idea of just throwing everything in and letting it go.
It comes out delish & I ate it for days afterward too!
3-4 cans (14.5 oz crushed tomatoes)
3 cloves garlic, finely chopped
2 tablespoons dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2 containers (15 oz. each) fresh ricotta OR 1 container cottage cheese & 1 ricotta
2 cups grated mozzarella
1/4 cup grated parmesan
12 lasagna noodles
6 cups baby spinach
1. In a medium bowl, combine the tomatoes, garlic, salt, oregano, black pepper, and red pepper. In a separate bowl, mix the ricotta, 1 cup of mozzarella, and parmesan.
2. In the bottom of a 5-to-6 quart slow cooker, spread a thin layer of the tomato sauce. Top with three of the noodles (breaking to fit if necessary). Spread about 1 cup of the sauce over the noodles and layer with two cups of spinach and 1 1/2 cups of the cheese mixture. Repeat once or twice more (depending on crock pot size) with the noodles, sauce, spinach, and cheese mixture.
Top the the remaining three noodles, sauce, and 1 cup mozzarella.
3. Cook on low, covered, until the noodles are tender-especially in the center of the lasagna-about 3 to 3 1/2 hours.