Slow Cooker Vegetable Lasagna

• 32 ounces marinara sauce
• 12 whole wheat lasagna noodles uncooked
• 16 ounces frozen chopped spinach thawed out and liquid squeezed
• 24 ounces part skim ricotta cheese
• 2 pounds mozzarella cheese part-skim
• 12 ounces mushrooms sliced
• 3 ounces cherry tomatoes halved
• 1 teaspoon salt
• fresh parsley chopped

1. In a medium mixing bowl add the ricotta cheese, spinach and salt. With a spatula combine ingredients until you obtain a homogenous mixture.
2. Spread 1/2 cup tomato sauce to the bottom of the KitchenAid(R) 6-Quart Slow Cooker.
3. Break noodles to fit and cover the bottom of the Slow Cooker. Cover the noodles with about one third of the ricotta mixture followed by one third of the mushrooms, 1 cup marinara sauce, one third of the mozzarella cheese and more noodles. Repeat layers ending with a layer of noodles covered with tomato sauce, mozzarella cheese and cherry tomatoes. You should end up with a total of three layers.
4. Cover the KitchenAid(R) 6-Quart Slow Cooker and set on high for 3-4 hours or on low for 5-6 hours. Turn the Slow Cooker off and let the lasagna sit for 30-45 minutes. Sprinkle some parsley over the lasagna before serving.

marinara sauce, whole wheat lasagna noodles, liquid squeezed, ricotta cheese, mozzarella cheese, mushrooms, tomatoes, salt, parsley

Taken from www.yummly.com/recipe/Slow-Cooker-Vegetable-Lasagna-2099256 (may not work)