Crockpot Vegetarian Lasagna (no I am not kidding)

I found this recipe in Real Simple magazine and it was one of those that I thought... really!?!  I had never really thought about cooking lasagna in a crockpot before.  This recipe can be a little time consuming to put together so make sure you have plenty of time on your hands before undertaking this recipe!

2- 10 oz packages of chopped frozen spinach,

thawed and squeezed to remove water

1 cup ricotta

3/4 cup grated Parmesan (3oz)

3 cups marinara sauce

6 regular lasagna noodle (not no-boil)

1 1/2 cups grated mozzarella

any additional veggies you want to add-in

(I add in mushrooms and zucchini)

In a bowl, mix together the spinach, ricotta, and 1/2 cup Parmesan.  In a second bowl imx together the marinara sauce and 1/2 cup of water.

Spread 3/4 cup of marinara mixture in the bottom of a 4-6 quart slow cooker.  Top with 2 noodles (break to fit), 3/4 cup of remaining marinara mixture, half of the spinach mixture, and 1/2 cup of the mozzarella; repeat.  Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.  (If adding in veggies just layer them with the spinach layer).

Cover and cook on low until the noodles are tender, 3 1/2 to 4 hours.