- 1 (24 oz) jar of marinara sauce
- 4 cups or 32 oz of chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 cups or 2 1/2 oz of fresh spinach
- 6 uncooked lasagna noodles, broken into pieces
- Add the sauce, broth, beans, and spinach to your slow cooker and cook on low for 6-8 hours.
- Mix in the lasagna noodles and cook for another 30 minutes until the pasta is tender. Serves 4-6.