1 16-oz bag frozen chopped spinach
6 oz spicy sausage, sliced (optional but delicious)
1 15-oz container ricotta cheese
1 cup mozzarella cheese
1 large jar (26 oz) marinara sauce
1/2 tsp salt
1/4 tsp black pepper
10 “no-boil” lasagna noodles
Place frozen chopped spinach in a large microwave safe container with a lid. Microwave on high for three minutes. Remove lid and stir then cook again for another two minutes, or until heated through. Remove spinach from the bowl and wrap tightly in a clean dish cloth or paper towels to squeeze out all the liquid. Do not forget to do this step — it’s important to get out as much liquid as you can from the spinach so you don’t end up with watery lasagna!
Place drained cooked spinach in a large mixing bowl. Add ricotta cheese, 1/2 cup shredded mozzerella cheese, salt and pepper. Mix well to combine.
Pour enough sauce to cover the bottom of your Crock Pot. Lay two lasagna noodles flat side-by-side at the bottom of the pot. If you like, you can break apart another noodle to fit in the sides.
Spread about a fourth of the cheese mixture on top of the noodles. It’s easiest to use your hands here! Then, scatter about four slices of sausage on top of the cheese. Drizzle about 1/4 cup marinara sauce on top and then layer two more noodles. Repeat until you have five layers. Spread remaining sauce on top of the final layer and scatter the rest of the mozzerella cheese on top.
Place lid on the Crock Pot and cook on LOW for 5-6 hours. Lasagna will puff up when done. When ready to serve, cut squares of lasagna out of the Crock Pot to serve.