Crock Pot Spinach & Ricotta Lasagna.

Real Simple magazine printed a recipe that had delicious and easy written all over it. It's for Spinach and Ricotta Lasagna made in the slow-cooker. To be honest, I've never made lasagna unless you count the kind that comes in the freezer section that you put in the oven after remembering to remove the plastic wrap. It always kind of seemed like a pita to make. Well, I made it the other night (in the crock) and it was so so good. Jake, the guy who hates leftovers, ate it three days in a row. I did change a few little things so I'm going to post the recipe below with my changes.

Ingredients:
Two 10 oz. packages of frozen spinach, thawed and squeezed to remove the extra moisture. The store I went to only sold 16 oz. packages and that was plenty.
1 c. ricotta (you can find this near the sour cream and cottage cheese)
3/4 c. grated parmesan
1/2 c. shredded mozzarella
3 c. marinara sauce (one 26 oz. jar is about 3 c.)
6 lasagna noodles (not no boil - I used 5)
1-2 cloves minced garlic

In a bowl mix spinach, ricotta and 1/2 c. of parmesan.
In another bowl mix marinara, 3/4 c. water, and garlic.
Spread 3/4 cup of the sauce mixture in the bottom of the crock pot.
Top with 2 noodles, break them so they fit well.
Add 3/4 c. of sauce, half of the spinach mixture, and 1/2 c. mozzarella.
Repeat. (sauce, noodles, sauce, spinach, mozzarella, sauce)
On top place 2 more noodles, the rest of the sauce, mozzarella and parmesan.
Cook on low until noodles are tender 3 1/2 - 4 hours. Mine was done in about 3 - 3 1/2.

This is so simple and is amazingly delicious.

I'm linking up at For the Love of Blogs for Tasty Tuesday.