Cooking for Mr. Picky

Crockpot Pesto Spinach Lasagne
from "A Year of Slow Cooking"
Serves 8-10

1 (26 ounce) jar prepared pasta sauce
1 (10 ounce) box lasgna noodles
1 (11 ounce) container pesto
1 (15 ounce) container ricotta cheese
1 (12 ounce) bag baby spinach
1 cup grated Parmesan cheese - fresh
1/4 cup dry Parmesan cheese
16 ounces mozzarella cheese - sliced
1/4 cup water

Spray bottom and sides of Crockpot with Pam. Put about 1/4 cup pasta sauce in bottom of Crockpot and spread around. Add of layer of uncooked lasagna noodles (you are going to have to break them to layer them). Smear with ricotta cheese then add pesto. Add a handful or two of baby spinach and top with layer of Parmesean and sliced mozzarella cheese. Repeat layers starting with pasta sauce until you run out of ingredients. The spinach is fluffy so you will need to squish it down. Before putting the lid on the Crockpot, pour the 1/4 cup water into the pasta sauce jar and swirl around. Pour this water on top of everything. Sprinkle with dry Parmesan cheese. Cover and cook on low for 6 hours or on high for about 3 hours. You will know it is done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Uncover and let sit for 15 minutes.