Slow Cooker Vegetable Lasagna

• 2 cans tomato sauce
• 14 1/2 ounces diced tomatoes
• 8 ounces part-skim ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 lasagna noodles uncooked
• 8 ounces sliced mushrooms fresh, optional
• 6 ounces baby spinach leaves
• 2 cups part-skim mozzarella cheese shredded, divided

1. Spray the inside of a 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in a medium-sized bowl and set the mixture aside. Combine ricotta, salt and pepper in small bowl and set aside.
2. Combine ricotta, salt and pepper in small bowl and set aside.
3. Spread 3/4 cup tomato mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the tomato mixture, breaking the noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese. Top with 3/4 cup tomato mixture and 3 remaining lasagna noodles. Spoon the rest of the tomato mixture over the noodles.
4. Cover and cook on low 5 to 6 hours or until noodles are tender. Sprinkle with the remaining 1 cup mozzarella cheese. Cover and let the lasagna stand for 5 minutes or until the cheese is completely melted.

tomato sauce, tomatoes, ricotta cheese, salt, ground black pepper, lasagna noodles, mushrooms, baby spinach, mozzarella cheese

Taken from www.yummly.com/recipe/Slow-Cooker-Vegetable-Lasagna-1582926 (may not work)