Spinach and Cheese Lasagna

2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
salt
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.

Manicotti

1 box manicotti noodles
1 lb ground beef
3 hot italian sausages
garlic salt, italian seasoning
1 jar prego spaghetti cauce
1 green bell pepper
1 med yellow onion
1 16 oz ricotta cheese
2 handfulls shredded mozarella cheese
2 handfulls colby jack cheese
crumbled feta cheese **optional


1. Boil manicotti noodles as directed on box.
2. In skillet, brown together the hamburger meat and sausage, adding spices to taste.
3. In a large pot, pour spaghetti sauce over medium heat. Add chopped bell pepper and onion. After meat is done, drain, and add to sauce. Lower to low heat and let simmer for 25-30 minutes.
4. In a bowl, mix together the ricotta, 1 handful each of mozarella and colby jack. Add 2-2 tbs of spaghetti sauce.
5. In a large baking pan, spoon a little of the sauce over the bottom of the pan. (this will keep the noodles from sticking to it while cooking). Stuff the noodles with cheese mixture, place in pan, top with sauce and remaining cheese. Bake uncovered for 25-30 minutes.

** For a healthier option, or a lactose free option, mix the feta cheese with a handful of mozarella and stuff shells. This has a bit of a tang if you arent a big feta fan, but is a great option for those looking for something other than ricotta. I usually stuff half with feta and half with ricotta and bake in same pan. Just make sure you remember which ones are which!