Slow Cooker Spinach Lasagna Recipe

How to make it In a large bowl, mix together the spinach, ricotta, milk and Parmesan cheese until well blended; set aside Lightly coat bottom and sides of a 5-6 quart slow cooker with vegetable oil spray Pour tomato sauce into cooker; top with one-fourth of the noodles Cover as much of the sauce as possible by breaking some noodles to fit, overlapping if necessary Spoon 1/2 cup pasta sauce over noodles, then top with one-third of the ricotta mixture (about 1 cup) and 1/2 cup mozzarella cheese Repeat twice with one-fourth of the noodles, 1/2 cup pasta sauce, 1 cup ricotta mixture and 1/2 cup mozzarella cheese For the final layer, cover with remaining noodles, 1 cup pasta sauce and remaining mozzarella Cover and cook on low 2 1/2 hours or until noodles absorb sauce and are tender Turn off cooker and let stand 15 minutes to let noodles absorb any remaining sauce