By: Jamie Geller, Joy of Kosher

Low on time? We get it. You’re busy. This new take on the classic lasagna will save you time and inject your meal with extra flavor. This crockpot version of a dinnertime favorite will be sure to please everyone and is extra cheesy. Sounds perfect!

Preparation Time: 15 minutes

Cook time: 240 minutes

Serves: 8

Ingredients:
2 containers (15 oz. ea.) ricotta cheese
2 cups Tnuva Sliced Mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 jars (1 lb. 8 oz. ea.) pasta sauce
12 lasagna noodles, uncooked

Instructions:
1. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, and spinach in medium bowl; set aside.
2. Spread 1 cup sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Sauce. Cook covered on LOW 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.