1 lb. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese, divided
1 large egg
¼ tsp salt
1 (32 oz.) jar marinara sauce
1 (9 oz.) box no-boil lasagna noodles
- Stir together ricotta, spinach, 1 cup mozzarella, egg, and salt.
- In a slow cooker, layer marinara sauce, lasagna noodles, and ricotta mixture, starting and ending with marinara sauce and breaking noodles to fit.
- Top with 1 cup mozzarella.
- Cover slow cooker, and cook on low for about 4 hours or until noodles are tender.
Recipe adapted from Good Housekeeping[i]