Spinach & Cheese Lasagna Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(2) 28oz. cans crushed tomatoes3 cloves garlic, finely chopped1 tsp. dried oregano (I used Italian sesoning)1 15oz container of Ricotta cheese1/2 cup grated Parmesan16 oz. grated part-skim mozzarella12 lasagna noodles(2) 10 oz. packages of frozen copped spinach, thawed and squeezed dry.
1) Combine tomatoes, oregano and garlic in a large bowl. IN a separate bowl, stir together ricotta, Parmesan, and 3/4 of mozzarella.
2) Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat with two more layers of noodles, spinach, ricotta mixture and tomatoes. Top with a layer of noodles and remaining mozzarella.
3) Cook on low heat until noodles are soft and lasagna is warmed through.
2-3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user LESCOOP77.
2) Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat with two more layers of noodles, spinach, ricotta mixture and tomatoes. Top with a layer of noodles and remaining mozzarella.
3) Cook on low heat until noodles are soft and lasagna is warmed through.
2-3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user LESCOOP77.
Nutritional Info Amount Per Serving
- Calories: 399.7
- Total Fat: 16.0 g
- Cholesterol: 54.3 mg
- Sodium: 614.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.6 g
- Protein: 29.3 g
Member Reviews