Slow Cooker Lasagna

 2 28-ounce cans crushed tomatoes (so there's not too much liquid)
4 cloves garlic, finely chopped
2 T dried oregano
1/2 t. kosher salt
1/4 t. red pepper flakes
1/4 t. freshly ground black pepper
2 15-ounce containers fresh ricotta or cottage cheese
2 c. grated mozzarella (8 ounces)
1/4 c. grated Parmesan
16 lasagna noodles (about 3/4 of a 1-pound box)
5 oz baby spinach (about 6 cups packed)

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper (12 turns on pepper mill).

In a separate bowl, mix the ricotta, 1 cup of the mozzarella and the Parmesan.
In the bottom of a 5 to 6-quart slow cooker, spread a thin layer of the sauce.
Top with 4 of the noodles (breaking to fit as necessary.)
Spread 1 1/2 cups of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture.
Repeat twice more with the noodles, sauce, spinach and cheese mixture.
Top with the remaining 4 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are cooked (about 3 1/2 hours). (If there is too much liquid, just lift the lid off a little, so some steam/liquid can escape)

*from http://www.doitdelicious.com/