you will need a crockpot, large mixing bowl, a medium mixing bowl, a spoon, two 1/2 measuring cups and a sharp knife
yields: 8-10 servivngs
36-40 oz of marinara/spaghetti sauce (1 1/2-2 cans/jars)
1/2 cup basil pesto
4 cups ricotta cheese (2 15 oz containers)
3 cups mozzarella cheese
2 cups grated parmesan cheese
2 eggs, lightly beaten
1 package frozend chopped spinach, thawed and squeezed dry
1 box of oven-ready lasagna noodles
mix marinara sauce and pesto together in large mixing bowl.
mix ricotta, eggs and spinach together in a medium bowl. add 1 cup mozzarella cheese and 1 cup parmesan cheese.
liberally spray interior of crockpot with pam and spread 1/2 cup sauce over the bottom of the crockpot.
break noodles into pieces to evenly cover bottom of crockpot. cover with 1/2 cup sauce and sprinkle 1/2 cup of mozzarella cheese.
add another layer of noodles. spread half the ricotta mixture and cover with 1/2 cup sauce.
add another layer of noodles, cover with 1/2 cup sauce and sprinkle 1/2 cup of mozzarella cheese.
add one last layer of noodles and press down gently to compress. top with remaining sauce and parmesan.
cook on high for 4 hours or until top is rippled and golden brown along the edges. check for noodle tenderness by piercing lasagna with tip of a sharp knife. if not done, cook for 30 more minutes.
serve out of crockpot with garlic bread and broccoli.
**you can add a teaspoon of minced garlic to the marinara to enhance flavor if desired.