Crock-Pot Lasagna

OK . . . . . this is what I am prepping tonight to cook tomorrow.
My sister in law loves this recipe and has made it several times.


Crock-Pot Lasagna Recipe
(Courtesy of Jessica Seinfeld)
Ingredients

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

• In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
• In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary).
• Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture.
• Repeat twice more with the noodles, sauce, spinach and cheese mixture.
• Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
• Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Servings: Serves 6

***Update***
I couldn't wait until Friday . . . . . so I just ate dinner really late last night. 
Crock-Pot Lasagna = Awesome

My crock-pot has a four settings:  2 hr, 4 hr, 6 hr, & 8 hr.  I cooked my on the 6 hr setting for 3 1/2 hrs.

I do have to admit that I used regular pasta instead of whole wheat. . . . We'll try it with the whole wheat pasta next time.  This will probably entail a longer cook time.