2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
1 15 oz container ricotta
1/2 cup grated parmesan
16 oz grated part skim mozzarella
12 lasagna noodles
1 10 oz packages frozen chopped spinach, thawed and squeezed dry
1. Combine tomatoes, garlic, oregano and 1 tsp salt in a large bowl. In a seperate bowl, stir together ricotta, parmesan and 3/4 of mozzarella.
2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat iwth two more layers of noodles, spinach, ricotta micture and tomatoes. Top with a layer of noodels and remainign mozzarella.
3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.
Tips: This recipe calls for the regulare lasagna noodle, not the no-boil variety. To make sure the lasagna is cooked insert the tip of a sharp paring knife into the nodles; it should pierce them easily. Try different veggies: try broccoli and mushrooms.