Crock Pot Lasagna

1 can (14.4 ounces) crushed tomatoes

3 cloves garlic , finely chopped

2 Tbsp. dried oregano

1/2 tsp. salt

1/4 tsp. red pepper flakes

2 containers (15 ounces each) fresh ricotta (can mix in 4 oz goat cheese)

2 cups (8 ounces) grated mozzarella

1/4 cup grated Parmesan

12 lasagna noodles (about three-quarters of a 1-pound box)

5 ounces (about 6 cups) baby spinach

1. In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
2. In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
3. Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.