cooking spray
2 jars spaghetti sauce (I used Newman's Own Sockarooni)
1 16oz. package dry lasagna noodles
1 10oz. package frozen mixed vegetables
1 10oz. package frozen chopped spinach
2 16oz. containers part-skim ricotta cheese (you could sub cottage cheese as a healthier alternative)
1 7oz. bag shredded Italian cheese blend


Lightly coat the inside of the slow cooker with cooking spray. Then, cover the bottom of thecooker with a thin layer of spaghetti sauce. Alternate layers of dry noodles, sauce, vegetables, and ricotta until the slow cooker is full, and then top the layered mixure with shredded cheese and cook on low for 5-6 hours. (Mine cooked for a little longer than this, and I think that's why the noodles were a little mushy...)

Makes approximately 24 one-cupservings (~200 calories each!).