Crock Pot Lasagna

By Tdunl

Ingredients

• ● 3 14.4 oz can crushed tomatoes
• ● 3 cloves garlic, finely chopped
• ● 3 tbsp dried oregano
• ● 1 tsp kosher salt
• ● 1/2 tsp red pepper flakes
• 1 lb sausage, browned, drained
• ● 2 15 oz containers cottage cheese or fresh ricotta
• ● 2 cup (8 oz) mozzarella cheese, grated
• ● 1/4 cup parmesan cheese, grated
• ● 12 lasagna noodles
• ● 5 oz (~6 cups) baby spinach

Preparation

Step 1

1. In medium bowl, combine tomatoes, garlic, oregano, salt, red pepper, black pepper, and sausage.
2. In a separate bowl, mix ricotta, 1 cup mozzarella and parmesan.
3. In bottom of a 5 to 6 qt crock pot, spread a thin layer of sauce.
4. Top with 3 noodles (breaking to fit if necessary)
5. Spread about 1 cup of sauce over the noodles and layer with 2 cups of spinach and 1/12 cups of cheese mixture.
6. Repeat twice more with noodles, sauce, spinach, and cheese mixture.
7. Top with remaining 3 noodles, sauce and 1 cup mozzarella,
8. Cook on low til noodles are tender (esp. center of lasagna (~3 to 3 1/2 hours minimum, I have cooked for 6 hours and it was fine.)