Crockpot Spinach and Sausage Lasagna

By Addie

Dig into the rich layers of this hearty lasagna that features plenty of Italian sausage and gooey cheese. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! —Kathleen Morrow, Hubbard, Ohio

Ingredients

• 1 pound bulk ground Italian sausage
• 1 jar (24 ounces) garden-style spaghetti sauce
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1 carton (15 ounces) ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 9 no-cook lasagna noodles
• Grated Parmesan cheese

Preparation

Step 1

Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl.

Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit),
1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese.

Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese. Yield: 8 servings.

...................

REVIEW

I was afraid that it would be too watery but it was perfect! Best and easiest lasagna recipe I've ever made.