This simple and delicious slow cooker pasta uses a lot of vegetables and sauce and not a lot of noodles!
In medium bowl, mix marinara sauce, tomatoes, crushed red pepper, oregano, Italian seasoning, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
Layer 1-2 lasagna noodles, broken into pieces to fit, over sauce in slow cooker.
Spread 1/3 of the ricotta cheese over noodles; sprinkle with a little shredded cheese.
Add 1/3 of the spinach.
Top with one-third of the tomato sauce mixture. Repeat layering of noodles, cheeses and spinach. Top with remaining noodles and sauce.
Cover; cook on low heat setting for about 4 hours or until noodles are tender and cooked through.
This pasta dish ends up more like a pasta casserole than a layered lasagna. Yum!