Lasgna

By kspurlock

Ingredients

• 1 15oz part skim ricotta
• 1/4 C graded parm
• 8 oz part skim Mozzarella (2 cups)
• 2 cups baby spinach, roughly chopped
• 3/4 cup soy crumbles
• 2 cloves garlic minced
• 1/2 tsp dried oregano
• 1 26 oz jar marinara sauce
• 12 dry lasagna noodles

Preparation

Step 1

1. Combine ricotta, parm, mozz and 1/4 tsp of each salt and pepper. Fold in spinach,

2. In a 5 or 6 qt slow cooker, combine crumbles, garlic, oregano, 1/2 t salt and 1/4 t pepper. Transfer 1/2 mixture to a small bowl. Add 1/2 C of marinara to slow cooker adn mix into crumbles. Spread crumbles evenly on the bottom of slow cooker.

3. Top with a layer of noodles, breaking to fit. Spread 1/3 of remaining sauce (3/4 cup) over noodles and dallop with 1 cup ricotta mixture adn 1/2 remaining crumbles. Repeat.

4. Top with a layer of noodles, remaining sauce, ricotta mixture. Sprinkle with remaining mozz and cook covered, on low for 4 hours, or high for 2.