Spinach, Black Bean & Mushroom Crock Pot Lasagna

• 1 tsp olive oil
• 1 onion, diced
• 16 oz. sliced mushrooms
• 2 cloves garlic, minced
• 1 can black beans
• 1 cup fresh spinach, chopped
• 1 (24 oz.) jar pasta sauce {preferably no salt and sugar added}
• 1/2 cup water
• 1/2 tsp salt
• 1 (15 oz.) container part-skim ricotta cheese
• 1 egg
• 1/8 cup shredded part-skim mozzarella
• 1/4 cup shredded Parmesan cheese
• 1 tsp dried parsley
• 1 tsp Italian seasoning
• 3-4 oz. 100% whole wheat lasagna noodles {about 4-5 noodles}

Add in tomato sauce. Simmer for 5 minutes, stirring occasionally.
In a small bowl; mix together ricotta, egg, Parmesan, parsley, and Italian seasoning. Set aside.
Spray a slow-cooker base with non-stick spray. Spoon about 1/3 of the veggie-sauce mixture into slow-cooker.
Top with 2 lasagna noodles {you might have to break them a little to get them to fit}. Spoon 1/2 ricotta mixture on top of lasagna noodles.
Put 1/3 of veggie-sauce mixture over ricotta.
Keep layering with the veggie mixture, noodles, and ricotta mixture.
Top with mozzarella.
Cover and cook on Low for 3-4 hours until lasagna noodles are tender.

Enjoy!