Works best in an oval or rectangular slow cooker. You may need to break up the noodles if using a round cooker.

Lightly spary the inside of slow cooker with cooking spary.

In nonstick sillet, brown beef, breaking up with spoon. Scrape out beef in a colander and let drain. Wipe skillet and return to medium heat; cook beef, onion, garlic, oregano and hot pepper flakes 5 minutes or until softened. Add passata and water, simmer for 15 minutes. Remove from heat.

In a bowl, stir together ricotta cheese, spinach, basil and Romano cheese.

Spread some of the meat sauce over the bottom of slow cooker. Lay lasagna noodles in a single layer, breaking as necessary to fit. Top with one quarter of the sauce and one third of the cheese mixture. Repeat layers twice ending with meat sauce on top.

Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

About 15 minutes before serving lasagna, sprinkle mozzarella over the top and let cook on Low until melted.

Enjoy.