How to make it

  • In a large bowl, mix together the spinach, ricotta, milk and Parmesan cheese until well blended; set aside
  • Lightly coat bottom and sides of a 5-6 quart slow cooker with vegetable oil spray
  • Pour tomato sauce into cooker; top with one-fourth of the noodles
  • Cover as much of the sauce as possible by breaking some noodles to fit, overlapping if necessary
  • Spoon 1/2 cup pasta sauce over noodles, then top with one-third of the ricotta mixture (about 1 cup) and 1/2 cup mozzarella cheese
  • Repeat twice with one-fourth of the noodles, 1/2 cup pasta sauce, 1 cup ricotta mixture and 1/2 cup mozzarella cheese
  • For the final layer, cover with remaining noodles, 1 cup pasta sauce and remaining mozzarella
  • Cover and cook on low 2 1/2 hours or until noodles absorb sauce and are tender
  • Turn off cooker and let stand 15 minutes to let noodles absorb any remaining sauce

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