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48 ounce marinara sauce
lasagna noodles
1 lb ground Italian sausage, cooked
24 ounces part-skim ricotta cheese
3-4 cups chopped vegetables, I used spinach and mushrooms
2 cups shredded Mozzarella
Parmesan cheese for topping

Spray the crockpot with nonstick cooking spray.

Spread ½ cup tomato sauce at the bottom.

Arrange noodles so they fit and mostly cover the bottom.

Cover with about one third of the ricotta, vegetables, sausage sauce, cheese, and end with noodles.

Repeat the layers two more times for a total of three complete layers.

End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese and parmesan.

Cover and cook on on low for 4 hours. Turn the crockpot to warm or off and let the lasagna sit for at least one hour.

Cut with a knife and serve with extra sauce.