Side Pannel
Spinach Ricotta Slow Cooker Lasagna
Spinach Ricotta Slow Cooker Lasagna
- Recipe Submitted by maryjosh on 12/06/2016
Ingredients List
- 3 (10oz/283g) boxes frozen, chopped spinach, thawed and drained well
- 1 (15oz/425g) container ricotta cheese (I use light)
- 1 egg
- 1 teaspoon dried parsley
- 1¾ cups grated Parmesan cheese, divided
- 2 (24oz/680g) jars tomato pasta sauce (about 6 cups)
- ½ cup water
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- 1 pinch of red pepper flakes
- 12 uncooked lasagna noodles (not oven-ready)
- 4 cups shredded Mozarella cheese
Directions
In a large bowl, combine the spinach, ricotta, egg, parsley and ¾ cup Parmesan cheese.
In another large bowl, combine the pasta sauce, water, tomato paste, Italian seasoning, garlic powder and red pepper flakes.
Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer.
Place 3 lasagna noodles in the bottom, breaking to fit if necessary. Spread ¼ of the ricotta mixture over noodles, and top with ¼ of the sauce. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan.
Repeat layers 3 times, starting with the noodles and ending with the cheese. Cover slow cooker and cook on low for 3.5-4 hours until noodles are tender but not overcooked. Turn off the slow cooker and let lasagna set for 30 minutes before slicing and serving.
In another large bowl, combine the pasta sauce, water, tomato paste, Italian seasoning, garlic powder and red pepper flakes.
Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer.
Place 3 lasagna noodles in the bottom, breaking to fit if necessary. Spread ¼ of the ricotta mixture over noodles, and top with ¼ of the sauce. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan.
Repeat layers 3 times, starting with the noodles and ending with the cheese. Cover slow cooker and cook on low for 3.5-4 hours until noodles are tender but not overcooked. Turn off the slow cooker and let lasagna set for 30 minutes before slicing and serving.
Tweet