Spinach and Mushroom Lasagna - Crock Pot (Slow Cooker)

Ingredients

• 1 10 oz. box of frozen spinach, thawed and squeezed dry
• 1 Tbsp. olive oil
• 2 cups onion, chopped
• 2 cloves (2 tsp.) garlic, minced
• 3 cups fresh mushrooms, chopped
• 2 Tbsp. dry red wine
• 1 tsp. sodium free salt alternative
• 1 can (6 oz.) no salt added tomato paste
• 1 can (8 oz.) no salt added tomato sauce
• 2 cups spaghetti sauce
• 1 egg, slightly beaten
• 1 1/2 cups part skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. parsley flakes
• 1/4 tsp. black pepper, ground
• 1 Tbsp. fat free milk
• 1 1/2 cups fat free mozzarella cheese, shredded
• 1 cup low fat mozzarella cheese, shredded
• 9 lasagna noodles (White or Wheat), uncooked