2 28 oz cans of Crushed tomatoes
3 cloves of garlic finely chopped (I just use powered garlic)
1 tsp dried oregano
1 tsp salt
1 15 oz container of Ricotta
1/2 cup parmesan (I hate this cheese I skipped it)
16 oz grated mozzarella cheese (or whatever cheese you like)
12 UNCOOKED lasagna noodles
2 10oz packages frozen chopped spinach thawed and squeezed dry.
Combine tomatoes, garlic, oregano, and salt in a large bowl.
In a separate bowl stir together ricotta parmesan and 3/4 of the mozzarella
Spoon 1/4 of the tomato mixture into the bottom of a slow cooker.
Then top with a layer of noodles, breaking to fit, if necessary.
Sprinkle 1/3 os spinach over noodles
Spoon 1/3 of ricotta mixture over spinach top with more tomato mixture.
Repeat steps until none is left.
Top with one more layer of noodles and then put the rest of the mozzarella on top.
Cook on low heat for about 3 hours (honestly I do on hour on high and two more on low just to make sure the noodles are done.
494 Cal, 20grams fat (13 sat) 58mg chol, 11g fiber, 35g pro, 45g carb, 1346 mg sod