Ingredients
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1 (15 oz) container part-skim ricotta cheese
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1 (10 oz) pkg frozen chopped spinach, thawed and squeezed very dry
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2 cups shredded part-skim mozzarella cheese, divided
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1 (32 oz) jar marinara sauce
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1 (8 oz) pkg no-boil lasagna noodles
Steps
1
In a medium bowl, combine the ricotta, spinach, and 1 cup mozzarella. Season with salt and pepper.
2
Into a greased 5- to 6-qt slow cooker bowl, spoon a thin layer of the marinara sauce. Arrange 1 layer of noodles over sauce, breaking noodles to fit as needed. Spread 1 layer of ricotta mixture over noodles. Spoon some sauce over ricotta. Repeat layering with remaining noodles, ricotta mixture, and sauce, ending with sauce. Top with remaining 1 cup mozzarella.
3
Cover with lid and cook on low 4 hours until noodles are tender.
