Fantastic Food Friday: Veggie Lasagna

Crock pot version. Not pretty but tasty!

2 28 ounce cans crushed tomatoes
3 cloves garlic, minced
1 teaspoon dried oregano or basil
1 teaspoon salt
1 15 ounce container ricotta cheese
1/2 cup grated Parmesan cheese
16 ounces grated mozzarella cheese
12 lasagna noodles (regular not the no-boil)
2 10 ounce packages frozen chopped spinach, thawed and squeezed dry -- or 3 cups fresh spinach, cooked, or substitute your favorite veggie

Combine tomatoes, garlic, oregano or basil, and salt in a large bowl. In a separate bowl, stir together ricotta, Parmesan, and 3/4 of mozzarella.

Spoon 1/4 of tomato mixture into bottom of pan. Layer noodles, breaking to fit. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat with two more layers. Top final layer with remaining mozzarella. **I add the remaining mozzarella after cooking when doing this in the oven.

Cover with foil. Cook in 375 oven for 1 hour, test for donenees by inserting the tip of a paring knife into the noodles; it should pierce them easily. **Top with remaining mozzarella. Allow to stand for 15 minutes before serving.

Crock pot option: Prepare as above, **adding final layer of mozzarella. Cook on low heat until noodles are done (use same test as above), 2 to 3 hours.

Meat lovers option: Add 1/2 pound of browned ground beef to the tomato mixture.

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