Crockpot Lasagna

1 jar prepared pasta sauce
9 peices uncooked lasagna noodles
1 container pesto (7-11 oz)
1 (15-ounce) container ricotta cheese
1 bag baby spinach
2 cups sliced mushrooms (or other vegetables)
2 cups shredded cheese (I like the Italian Blend)
1/4 cup water

The Directions.

I use a 4 quart slow cooker.
Put about 1/4 cup pf sauce into the bottom of your cooker and swirl it around.
Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer).
Smear ricotta cheese and pesto onto the noodles (I like to mix the ricotta and pesto together before I start).
Add a handful or two of baby spinach, a handful of mushrooms, and top with a layer of cheeses. The spinach is fluffy, so you're going to have to squish it down to make it all fit.

Repeat layers (sauce, noodles, ricotta/pesto, veggies, cheese) until you've run out of ingredients.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.
I think this tastes better as leftovers, so this would be a great make-ahead meal (if you want to do a bunch of cooking ahead for the whole week).


-- Emily Gerow