Slow Cooker Cheesy Spinach Lasagna

INGREDIENTS

3 cups

fresh chopped spinach and chopped kale (stems removed), boiled and drained (can also use 3 (10 ounces) boxes of frozen spinach)

1 15 ounce container

ricotta cheese

large egg, room temperature

1 tsp

dried parsley

1 1/4 cups

freshly grated Parmesan cheese, divided

marina sauce or 6 cups homemade sauce

1/2 cup

water

3 tbsp

tomato paste

1 tbsp

Italian Seasoning (I used 1 teaspoon each of dried rosemary, oregano, thyme and basil instead)

1/2 tsp

garlic powder

1/4 tsp

crushed red pepper flakes

uncooked lasagna noodles (do not use no boil noodles)

4 cups

shredded mozzarella cheese

Fresh basil and parsley, chiffonade for serving