2 c marinara sauce, plus extra for serving
12 uncooked lasagna noodles
1 c pesto
2 c ricotta cheese
12 oz bag baby spinach, washed and dried
1 c grated Parmesan cheese
2 c mozzarella cheese, shredded
1/4 cup water
Place approximately 1/4 c pasta sauce in bottom of large 4 quart Crock-pot slow cooker. Add one layer of uncooked lasagna noodles, breaking them apart to cover sauce. Spread 1/2 c ricotta cheese and 2 T pesto on pasta. Add 1/4 of the spinach and sprinkle heavily withParmesan and mozzarella cheeses. Repeat layers twice or until all ingredients are used. Put 1/4 c water into empty sauce jar and pour over top of lasagna.
Place cover on Crock-pot and cook on low for 6 hours or on high for 3 to 4 hours. Lasagna is done when pasta is tender. Uncover and let stand 10 to 15 minutes before serving. Serves 8.
Chef's Note: This dish was delicious and much easier to prepare than a traditional lasagna with precooked pasta. I would recommend using fresh mozzarella rather than pre-shredded cheese as the anti-caking ingredients make the cheese rubbery.
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