This website has been my go-to for crockpot recipes for a while now. She's really good at turning ordinary ingredients into fabulous crockpot meals...and she always gives the verdict, whether it turned out great or not. http://crockpot365.blogspot.com/
THIS turned out AMAZING. 2 friends were over for dinner. One doesn't like spinach, and had two helpings. The other said she could eat it every day. Try it!
1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto (or by all means, make your own!)
1 (15-ounce) container ricotta cheese (I mixed this with the pesto just to make it easier)
1 (12-ounce) bag baby spinach (I only used 1 6oz bag)
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced (I shredded mine)
1/4 cup water
Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture. (I just slid a small knife down the middle to check for doneness) Uncover, and let it sit for 10 to 15 minutes before serving.
