In a gallon sized baggie, mix together the all the ingredients for the meat layer and then dump into a 6 quart slow cooker and press into the bottom.
Pour half of the marina sauce over the top of the meat layer.
In a medium bowl mix together the ricotta cheese and spinach and spread evenly over the sauce.
Top with remaining sauce and sprinkle mozzarella cheese over the top.
Cook on high for 3.5 to 4 hours or until the meat layer is cooked through, the sauce is bubbly and the cheese begins to golden around the edges.
Allow casserole to cool slightly before cutting into it. See note.
Much like regular lasagna, this dish tastes wonderful right after cooking but holds its shape better if allowed to cool for a bit. Leftovers are even better because the flavors set up overnight and the dish keeps its shape better after cooling.
We use regular ground breakfast sausage in this recipe, however you can use ground Italian sausage if you prefer.
Pork Rinds might sound like a weird ingredient, but trust us, they are just perfect for this recipe!
You could substitute cottage cheese for the ricotta cheese if you do not like ricotta.
We have tested this recipe in a 6 quart slow cooker and also the casserole crock. While you can use either, we prefer the results in the 6 quart slow cooker.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.