I saw a few recipes for lasagna made in a crock pot last year, but never got the chance to try it out for myself. But, then the March issue of Real Simple arrived in my mailbox, and what should I see, but a recipe for slow-cooker spinach and ricotta lasagna! Since I already had the lasagna noodles on hand as well as marinara sauce and ricotta cheese, all I needed to pick up from the store over the weekend were two packages of frozen spinach and some shredded mozzarella cheese. If you are not a super fan of spinach, you may just want to use one 10-oz package of spinach, though the recipe calls for both boxes. The instructions are to cook the lasagna on low for 3 1/2 to 4 hours, but given that I got a late start putting the meal together (due to an unforeseen need to rush out for another jar of marinara sauce when I noticed that the safety button on my unopened jar had popped), I ended up cooking the lasagna on high for about two hours, before turning it back down to low for another hour or so after D called up and told me he was still at work and would be home late. Luckily, none of these factors seemed to noticeably affect the taste of the final result (though some of the layers shifted so that I served up more of a "deconstructed lasagna"), and I would definitely try this recipe again, maybe with a few more veggie additions.
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