Spinach and Ricotta Lasagne

Ingredients

• 1 x jar (approx 730g) marinara sauce (eg provista)
• 1 x can diced tomatoes
• 1 x 225g package no-boil lasagna noodles
• 420g skim ricotta cheese
• 225g shredded mozzarella cheese
• 1 x 280g pack frozen chopped spinach, thawed

Method

In medium bowl, combine marinara sauce and tomatoes with their juice. Spoon 1 cup tomato-sauce mixture into bowl. Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese. Spread half of spinach over cheese. Repeat layering 2 more times beginning with noodles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese. Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.

Source

http://www.recipezaar.com/recipe/Slow-Cooker-Vegetarian-Lasagna-204366