Pesto Spinach Lasagna

From A Year of Slow Cooking
Serves 8

Ingredients:
1 (26-oz) jar prepared pasta sauce
1 (10-oz) box lasagna noodles
1 (11-oz) container pesto (or homemade)
1 (15-oz) container ricotta cheese
1 (12-oz) bag baby spinach
1 c grated Parmesan cheese
16 oz mozzarella cheese, sliced
1/4 c water

Directions:
Use at least a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.

Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's 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 it sit for 10 to 15 minutes before serving.