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For those nights when you want to come home to a nutritious hot dinner, try this slow cooker / crock pot recipe.  The recipe below works well in a 4-6 QT cooker.

10 oz frozen chopped spinach thawed and drained
2 cups veggies chopped small (or meat if you want meat sauce)
1 cup ricotta
1/2 cup grated cheese (I usually use whole foods 3 cheese blend with asiago, romano and fontina)

24 oz pasta sauce - or use the Eat Your Veggies pasta sauce from an earlier blog post

lasagne noodles (tinkyada brown rice pasta works well for gluten free) - don't use the no boil versions
1 1/2 cups shredded / grated mozzarella
1/2 cup water

Mix1st four ingredients in a bowl
Mix sauce and water in a bowl

In a 4-6 Quart crockpot layer in the following order
3/4 cup sauce mixture
noodles (breaking to fit shape of cooker)
3/4 cup sauce mixture
Cheese mixture
1/2 cup mozzarella
repeat layers
Finish with a noodle layer
Add a marinara layer
Add a mozzarella layer

cook on low for 3.5 - 4 hours

Take crock out of the heater shell and let sit 5-10 minutes before serving for easier slicing

 

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