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Ingredients:

1 (10-ounce) box frozen chopped spinach
1 (15-ounce) container part-skim ricotta cheese
1/3 cup 1% low fat milk
1/4 cup Parmesan cheese
1 (8-ounce) can mo salt added tomato sauce
1 (8-ounce) box dried, no-boil lasagna noodles
1 (26-ounce) jar spaghetti sauce
2 cups shredded part-skim mozzarella cheese

1. Drain spinach in a colander. Press with the back of a large spoon to remove the excess moisture. In a large bowl, stir together the spinach, ricotta, milk, and Parmesan cheese until well combined. Set aside.

2. Lightly oil or coat the bottom and sides of a 5 or 6 quart slow cooker with nonstick cooking spray. Pour the tomato sauce into the slow cooker bowl, and top with one fourth noodles. Cover as much of the sauce as possible by breaking some of the noodles into pieces (this will be hard for you neat freaks ó the noodles can overlap and it will still turn out)

3. Spoon 1/2 cup pasta sauce over the noodles, then top with one third of the ricotta mixture (about 1 cup), and 1/2 cup mozzarella cheese. Repeat two more times with a fourth of the noodles, 1/2 cup sauce, 1 cup ricotta mixture, and 1/2 cup shredded mozzarella cheese.

4. For the final layer, cover with the remaining noodles, 1 cup sauce, and the remaining mozzarella cheese. Cover and cook on low until the noodles absorb the sauce and are tender, about 2 1/2 hours. Turn off the slow cooker and let the noodles absorb any remaining sauce, about 15 minutes.

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