Crock Pot Lasagna

I told Husband I was going to make lasagna this week and he asked if I could please put sausage in it.  Not chicken sausage this time, but real pork sausage.  Since he is so good with the surplus of vegetables, the whole wheat pasta and such, I thought, "Why not?"

1/2 pound of ground pork sausage, casings removed
1/2 pound of ground beef
1/2 yellow onion, diced
2 cloves of garlic, crushed
3 cups of spaghetti sauce
1 large container of part-skim ricotta cheese (15 oz.)
1.5 cups of part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 egg
6-8 lasagna noodles, uncooked and regular (not the "no boil" kind)
1/2 bag of baby spinach or frozen spinach
1 zucchini, sliced into circles

Brown sausage and beef in a pan.  Once browned, remove from pan and add onions to the pan.  Once softened, add the garlic and cook for another minute.  Add onions and garlic to the bowl with the meat mixture.

In another bowl, mix most of the mozzarella cheese, all of the parmesan cheese, the egg, the ricotta cheese, and the spinach until well blended.

Spray the inside of your slow cooker very well with cooking spray.  Pour a little of the sauce to coat the bottom.  Fit 2 of the lasagna noodles over the sauce, breaking to fit them as best you can.  (If you overlap them too much they will not soften.)  Drop scoopfuls of the cheese mixture on top, layer some zucchini slices, and spoon some of the meat mixture.  Pour some more sauce on top of this layer and then continue to layer (sauce, noodles, cheese, zucchini, meat, sauce, etc.) until you are close to the top of the slow cooker.  End with a noodle layer, sauce layer and then top with the remaining mozzarella cheese.

Cook on low for 3.5 to 4 hours.  It is done when the noodles are tender- you can slip a knife in the center to test this.

Enjoy!