Slow Cooker Lasagna

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  1 lbs Italian Pork Sausage
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  48 oz Pasta Sauce, Marinara, Canned
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  16 Lasagna Noodles, No-Boil, Dry(336g)
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  32 oz Cheese, Ricotta, Whole Milk
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  2 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 cup Spinach
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  0.3 cup Basil, Fresh

Instructions

1. 1Brown the Italian pork sausage in a large skillet over medium-high heat for 8–10 minutes, breaking it into small crumbles with a spoon as it cooks, until no longer pink and cooked through. Drain off excess grease and set aside.
2. 2Chop the fresh spinach and tear the fresh basil; set both aside separately.
3. 3Spread 1½ cups of the marinara sauce evenly on the bottom of the slow cooker.
4. 4Layer one-third of the no-boil lasagna noodles over the sauce, breaking pieces as needed to cover the bottom. Spread one-third of the ricotta evenly over the noodles, then sprinkle half the part-skim mozzarella and one-third of the grated Parmesan. Layer one-third of the cooked sausage, then one-third of the spinach, then 1 cup of marinara sauce.
5. 5Repeat step 4 to create a second identical layer (noodles, ricotta, cheeses, sausage, spinach, sauce).
6. 6Repeat step 4 once more to create a third layer, then top with a final layer of noodles, the remaining 1 cup of marinara sauce, and the remaining mozzarella.
7. 7Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the noodles are tender and the cheese on top is melted and bubbling at the edges.
8. 8Turn off the slow cooker, sprinkle the remaining grated Parmesan and torn fresh basil over the top, let rest for 30 minutes, then divide evenly into 10 airtight containers while warm and store refrigerated.