Ingredients:

cooking spray

1 cup low-fat ricotta cheese

1/4 cup freshly grated parmesan cheese

1 1/4 cup part skim mozzarella shredded cheese, divided

1 10-ounce box frozen, chopped spinach, thawed and drained

24.5-ounce jarred lower sodium pasta tomato sauce

9 gluten-free lasagna noodles

8-ounce can no-salt added tomato sauce

Directions:

1. Spray a crock pot with cooking spray.

2. In a medium bowl, mix together ricotta cheese, Parmesan cheese, ¼ cup mozzarella cheese and spinach.

3. Spread 1 cup pasta sauce on bottom of crock pot. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.

4. Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.

5. Place cover on crock pot. Cook on low setting for 2-3 hours or until done (cooking times vary based on crock pot).

Bon Appetit!