There are two things we love, lasagna and spinach. When you combine the two, you end up with a meal we all love.
http://www.mulberryspot.com/2009/02/slow-cooker-spinach-lasagna.html This is the recipe we used.
2 containers (16 ounces each) ricotta
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
16 ounces frozen chopped spinach, thawed and squeezed dry
2 jars (24 ounces each) Spaghetti Sauce (we used Prego traditional)
12 large lasagna noodles, uncooked (do not use the no boil noodles)
Mix together the cheeses, eggs and spinach and mix well. I always put sauce on the bottom of the crockpot to begin. Layer the crockpot with noodles, sauce and cheese. You should have two or three layers depending in the size of your crockpot. My intention was for my daughter to turn it on about 11am, put it on low and it would be ready by 5pm. Unfortunately my daughter didn't know to NEVER take the lid off the crockpot and took it off twice to see if lasagna was cooking. We ended up cooking on low from 11am to 3pm and then on high from 3pm to 5pm. It came out great and we had leftovers for two days.