3-4 cans (14.5 oz crushed tomatoes)
3 cloves garlic, finely chopped
2 tablespoons dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2 containers (15 oz. each) fresh ricotta
2 cups grated mozzarella
1/4 cup grated parmesan
12 lasagna noodles
6 cups baby spinach
- In a medium bowl, combine the tomatoes, garlic, salt, oregano, black pepper, and red pepper. In a separate bowl, mix the ricotta, 1 cup of mozzarella, and parmesan.
- In the bottom of a 5-to-6 quart slow cooker, spread a thin layer of the tomato sauce. Top with three of the noodles (breaking to fit if necessary). Spread about 1 cup of the sauce over the noodles and layer with two cups of spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach, and cheese mixture. Top the the remaining three 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.