1 15-oz. container part-skim ricotta
1/4 cup grated Parmesan (1 oz.)
8 oz. part-skim mozzarella, grated (2 cups)
Kosher salt and pepper
2 cups baby spinach, roughly chopped
3/4 lb lean ground beef (at least 90% lean)
2 cloves garlic, finely chopped
1/2 tsp dried oregano
1 26-oz. jar marinara sauce
12 dry lasagna noodles (from a 1-lb box)
In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in spinach.
In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker.
Top with a layer of the noodles, breaking them to fit as necessary. Spread 1/3 of the remaining sauce (3/4 cup) over the noodles and dollop with 1/3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.
Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered on low for 4 hours or on high for 2 hours.
Notes: I used 2 8-oz. pkg. of softened cream cheese instead of the ricotta. Made for the first time 4-19-11. LOVE!
Recipe from: Woman’s Day, March