SLOWCOOKER MUSHROOM LASAGNA

SLOWCOOKER MUSHROOM LASAGNA MAKES 6 SERVINGS. Two 15 oz containers ricotta cheese 10 oz pkg frozen chopped spinach, squeezed dry 8 oz mushrooms, sliced 2 tbs chopped basil Salt and Pepper 1 1/2 pounds mozzarella cheese, shredded 1/2 cup grated Parmesan cheese 32 oz jar marinara sauce 12 lasagna noodles Stir ricotta, spinach, mushrooms, basil, salt and pepper in a bowl. In a bowl, combine mozzarella and Parmesan. Spread 1/2 cup marinara sauce in a slowcooker. Cover with a layer of noodles. Spread half the ricotta mixture over noodles. *TOP with one third the remaining sauce, then sprinkle with one third the mozzarella mixture. Repeat layers. Top with remaining noodles, remaining sauce and mozzarella mixture. Cook on low 4 hours, let rest 15 min. SERVE & ENJOY...