2 (24-ounce) jars fire roasted tomato and garlic pasta sauce,* divided
1½ teaspoons dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
1 (15-ounce) container whole-milk ricotta cheese
1½ cups shredded mozzarella cheese, divided
1½ cups shredded Monterey Jack cheese, divided
1 cup chopped fresh spinach
2 large eggs, lightly beaten
12 uncooked lasagna noodles (not oven-ready)
Instructions
In a large skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is browned and crumbly; drain. Stir in 3½ cups pasta sauce, Italian seasoning, salt, and red pepper; cook, stirring occasionally, for 3 minutes.
In a large bowl, stir together ricotta, cup each mozzarella and Monterey Jack, spinach, and eggs.
Spread ¾ cup pasta sauce in bottom of a 6-quart slow cooker. Top with 4 noodles, breaking noodles as needed to fit. Spread one-third of meat mixture onto noodles. Spread half of cheese mixture onto meat mixture. Starting with noodles, repeat layers once. Top with remaining 4 noodles and remaining meat mixture. Spread remaining pasta sauce onto meat sauce.
Cover and cook on low until noodles are tender, 4 to 5 hours. Sprinkle with remaining ½ cup each mozzarella and Monterey Jack. Cover and cook until cheese is melted, about 10 minutes. Uncover and let stand for 10 minutes before serving.
Notes
Kitchen Tip: Cooked-on cheese and sauce can be tough to clean, so use a slow-cooker liner when making this meal for even greater convenience. Liners can be found with plastic wrap and foil in grocery stores.
*We used Classico Fire Roasted Tomato & Garlic Pasta Sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/slow-cooker-lasagna-recipe/