1. Thaw the spinach and then squeeze it dry. Set aside.
2. Warm the olive oil in a large, non-stick pan over medium heat. Add the onion, garlic, mushroom, wine and sodium free salt. Simmer for 10 minutes, stirring occasionally until the vegetables are tender.
3. Pour in the tomato paste, tomato sauce and spaghetti sauce. Bring to a boil, then reduce heat to low and cook for another 10 minutes.
4. While the sauce is cooking, in a mixing bowl combine the egg, spinach, ricotta cheese, Parmesan cheese, parsley, pepper and milk. Add 1 or 2 tablespoons extra milk if you want to make it more creamy.
5. In another bowl, mix together the fat free mozzarella and low fat mozzarella cheese.
6. Start layering everything in the crock pot. 1 cup of sauce, 3 lasagna noodles (broken into pieces to fit), 1 1/2 cups of sauce, half of the ricotta cheese mix, 1 1/4 cups of the blended mozzarella cheeses, 3 lasagna noodles, 1 1/2 cups sauce, the remaining ricotta, 3 lasagna noodles, top with the remaining sauce and the blended mozzarella cheeses.
7. Cover and cook on high for 4 hours or low 5-7 hours.

Yield: 8 Servings