Slow Cooker Lasagna

I made this the other night and was pleasantly surprised at how good it was! A great way to have lasagna on a week night!

Ingredients:
1 lb Italian sausage
1 26 oz jar pasta sauce
3/4 cup water
12 no boil lasagna noodles
1 15 oz carton ricotta cheese
2 cups shredded Italian-blend cheeses
(I added 1 bag of chopped fresh spinach to this recipe... see below)

Prep:
Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray; set aside. In a large skillet cook sausage until brown. Drain off fat. At this point I added 1 bag of chopped fresh spinach and wilted it just before adding the pasta sauce. Stir in pasta sauce and water.

Place 1/2 cup of the meat mixture in the bottom of the prepared cooker. Layer 4 of the noodles on top of the meat mixture (break noodles to fit). Top with 1/3 of the ricotta cheese, 1/3 of the remaining meat mixture, and 1/3 of the cheese. Repeat layers 2 more times, starting with noodles and ending with meat mixture. Cover and chill the remaining cheese until ready to serve.

Cover and cook on low for 4-6 hours or high for 2-3 hours.

Turn off cooker. Sprinkle lasagna with remaining cheese. Let stand, covered, for 15 minutes before serving.