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Spinach Lasagna - Slow Cooker Style
 This was from last weeks Slow Cooker Tuesday. This time I turned to my all time favorite magazine, Real Simple, for inspiration. I admit I was skeptical at first, you see I have made lasagna in my slow cooker before and it was a complete failure. The noodles were way too mushy and we are purely an "al dente" household. I read the recipe a few times and noticed that even though this was a slow cooker recipe it was not an all day recipe so I figured this would make the difference and decided to go with it. It worked! This lasagna was so much better than the last, a real winner and a dish I will definitely make again. I also love any dish that can get my Little Man to enjoy some spinach. Enjoy!! What you need: (adapted from Real Simple) 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture 1 cup ricotta 3/4 cup grated Parmesan 3 cups marinara sauce 6 regular lasagna noodles (not no-boil) 1 1/2 cups grated mozzarella What you do: In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan.  In a second bowl, mix together the marinara sauce and ½ cup water. Ladle in ¾ cup of the marinara mixture in the bottom of a slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the last of the noodles, remaining marinara mixture, mozzarella, and Parmesan.  Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.  Linking up HERE  
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