Slow Cooker Spinach Mushroom Lasagna

Ingredients

• 2 teaspoons olive oil
• 1 yellow onion, chopped (about 1 cup)
• 1 (8 ounce) package sliced fresh mushrooms
• 2 garlic cloves, minced (about 2 teaspoons)
• 4 cups torn baby spinach (about 4 ounces)
• ¼ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 3 cups cabernet marinara or tomato-and-basil marinara (such as Muir Glen)
• 1 cup no-salt-added tomato sauce (such as Pomì)
• 4 ounces part-skim ricotta cheese (about 1/4 cup)
• ¼ cup chopped fresh basil
• 1 large egg, beaten
• 8 ounces preshredded Italian cheese blend (about 2 cups)
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• Cooking spray
• 1 (8 ounce) package whole-wheat wavy lasagna noodles (about 9 noodles depending on brand)

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