Crock Pot Lasagna

This may not be an entirely Southern dish, but throwing it in the crock pot around lunchtime and coming home to a house smells like food sure does remind me of the South!

Crock Pot Lasagna

Ingredients:

1 box regular lasagna pasta, uncooked

2 jars of your favorite pasta sauce

1 1/5 pounds ground meat (Italian sausage, hamburger meat, ground turkey all work great!)

1 medium onion

2 pounds ricotta cheese

4 cups mozzarella cheese

1/4 cup Parmesan cheese

2 eggs, beaten

1 tbsp. Italian seasoning

1 bag baby spinach

Preparation:

Fry and drain the hamburger meat and onions. Add sauce.

Mix ricotta, Parmesan, and 3 cups of mozzarella together. Add two eggs and Italian seasoning.

In a large Crock Pot, spray with cooking spray or line with a slow-cooker bag. Place 1/2 cup of meat sauce mixture in the bottom and spread evenly. Break noodles down to size to fit in the pot. Some pieces can be almost whole, some halves; the size does not matter. As long as you make a complete layer of noodles, it will turn out fine.

Add 1/3 of your cheese mixture in small dollops to cover the noodles. 

Add 1/2 bag of baby spinach.

Cover with another layer of sauce. Repeat the layers until you have run out of ingredients: sauce, noodles, cheese, spinach.

When you have finished, top with remaining 1 cup of mozzarella cheese.

Turn Crock Pot on low for 3-4 hours, until the lasagna is bubbly hot throughout. The noodles will cook themselves.