Slow Cooker Spinach Lasagna
From cinnamongal 14 years agoIngredients
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry shopping list
- 1 container (15 ounces) ricotta cheese shopping list
- 1/3 cup milk shopping list
- 1/4 cup parmesan cheese shopping list
- 1 can (8 ounces) tomato sauce shopping list
- 9 no-boil lasagna noodles (8-9 ounces) shopping list
- 1 jar (26 ounces) red pasta sauce of your choice shopping list
- 2 cups shredded mozzarella cheese (divided) shopping list
How to make it
- In a large bowl, mix together the spinach, ricotta, milk and Parmesan cheese until well blended; set aside
- Lightly coat bottom and sides of a 5-6 quart slow cooker with vegetable oil spray
- Pour tomato sauce into cooker; top with one-fourth of the noodles
- Cover as much of the sauce as possible by breaking some noodles to fit, overlapping if necessary
- Spoon 1/2 cup pasta sauce over noodles, then top with one-third of the ricotta mixture (about 1 cup) and 1/2 cup mozzarella cheese
- Repeat twice with one-fourth of the noodles, 1/2 cup pasta sauce, 1 cup ricotta mixture and 1/2 cup mozzarella cheese
- For the final layer, cover with remaining noodles, 1 cup pasta sauce and remaining mozzarella
- Cover and cook on low 2 1/2 hours or until noodles absorb sauce and are tender
- Turn off cooker and let stand 15 minutes to let noodles absorb any remaining sauce
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