2- 28 Ounce cans diced tomatoes, drained
4 Cloves of finely chopped garlic
2 Tablespoons oregano
1/2 Teaspoon salt
1/4 Teaspoon pepper
15 Ounces fresh ricotta
1/2 Fresh parsley, finely chopped
1/2 Cup shredded Parmesan cheese
12 Ounces lasagna noodles, uncooked
2 Cups fresh Spinach leaves (use bagged to save time)
2 Cups shredded mozzarella cheese
Combine drained tomatoes, garlic, oregano, salt and pepper in bowl.
In another bowl, combine ricotta cheese, parsley and Parmesan cheese.
Spoon 1/3 to 1/2 cup of tomato mixture onto bottom of slow cooker stoneware.
Layer the following into the Crock-Pot® slow cooker:
Uncooked noodles (okay to break them to fit).
Leaves of spinach.
Drop dollops of ricotta mixture.
1/3 to 1/2 cup tomato mixture.
Sprinkle mozzarella on top.
Repeat layers with other ingredients 2 to 3 times.
Finish by sprinkling mozzarella on top of final layer.
Cover; cook on High for 2 hours or on Low for 3 to 4 hours.