Happy Monday, world!! I hope you don’t mind if I keep this post brief. I am currently sitting in the morning sun, slowly sipping my coffee, and making small talk with my Mom. My mom is in town this week visiting and I am so excited that she is here with me! You see, my Dad’s job with GE was transferred and they had to move back east a few years ago. I value time spent with my family so much and I am so grateful to have my mom here with us this week.

Not only is this lasagna easy and super tasty, you can also change it up it so many different ways—I have provided a few ideas below, but I would love to hear what you come up with!

Spinach & Mushroom Crock Pot Lasagna

• 1 tsp olive oil
• 1 onion, diced
• 16 oz. sliced mushrooms
• 2 cloves garlic, minced
• 2 cup fresh spinach, chopped
• 1 (24 oz.) jar pasta sauce
• 1/2 cup water
• 1 (15 oz.) container ricotta cheese
• 1 egg
• 1/8 cup shredded part-skim mozzarella
• 1/4 cup shredded Parmesan cheese
• 1 tsp dried parsley
• 1 tsp Italian seasoning
• 3-4 oz.  lasagna noodles

Add in tomato sauce. Simmer for 5 minutes, stirring occasionally.
In a small bowl; mix together ricotta, egg, Parmesan, parsley, and Italian seasoning. Set aside.
Spray a slow-cooker base with non-stick spray. Spoon about 1/3 of the veggie-sauce mixture into slow-cooker.
Top with 2 lasagna noodles {you may have to break them a little to get them to fit}. Spoon 1/2 ricotta mixture on top of lasagna noodles.
Put 1/3 of veggie-sauce mixture over ricotta.
Keep layering with the veggie mixture, noodles, and ricotta mixture.
Top with mozzarella.
Cover and cook on Low for 3-4 hours until lasagna noodles are tender.

Enjoy!

** You can add meat if you desire. In the past we have tried other vegetables; such as kale, butternut squash, and black beans.