Spinach And Sausage Lasagna

• 1 pound bulk Italian sausage
• 1 jar (24 ounces) garden-style spaghetti sauce
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1 carton (15 ounces) ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded part-skim mozzarella cheese, divided
• 9 no-cook lasagna noodles
• Grated Parmesan cheese

1. 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.
2. 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.
3. Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.

italian sausage, sauce, water, italian seasoning, salt, ricotta cheese, spinach, mozzarella cheese, noodles, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-and-sausage-lasagna/ (may not work)