Spinach And Sausage Lasagna Recipe

Ingredients

1 pound bulk Italian sausage1 jar (24 ounces) garden-style spaghetti sauce1/2 cup water1 teaspoon Italian seasoning1/2 teaspoon salt1 carton (15 ounces) ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups shredded part-skim mozzarella cheese, divided9 no-cook lasagna noodlesGrated Parmesan cheese

Preparation

Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl.

Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese.

Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.