Preparation Steps

• In a large skillet, brown the Italian sausage over medium-high heat. Drain any excess fat.
• Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Transfer the sausage, onion, and garlic mixture to a 6-quart slow cooker. Pour in the chicken broth and crushed tomatoes. Stir in the Italian seasoning, red pepper flakes (if using), salt, and black pepper.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours.
• During the last hour of cooking, break the lasagna noodles into 2-inch pieces and add them to the slow cooker. Stir well to submerge the noodles. Continue cooking until the noodles are tender.
• Stir in the heavy cream, ricotta cheese, shredded Parmesan cheese, and shredded mozzarella cheese until melted and combined.
• Add the fresh spinach and cook for an additional 5-10 minutes, or until the spinach has wilted.
• Serve hot, garnished with extra shredded Parmesan cheese if desired.