Crockpot (Slow Cooker) Pesto Lasagna
 Pesto Lasagna Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 607.0
- Total Fat: 27.7 g
- Cholesterol: 43.0 mg
- Sodium: 1,835.8 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 3.5 g
- Protein: 35.8 g
View full nutritional breakdown of Crockpot (Slow Cooker) Pesto Lasagna calories by ingredient
Introduction
I adapted this from Stephanie O'Dea's blog. The original can be found here: http://crockpot365.blogspot.com/2010/09/slow-cooker-pesto-spinach-lasagna.html I adapted this from Stephanie O'Dea's blog. The original can be found here: http://crockpot365.blogspot.com/2010/09/sl
ow-cooker-pesto-spinach-lasagna.html
Number of Servings: 8
Ingredients
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1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 1/2 cup pesto
1 (15-ounce) container fat-free ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces fat free shredded mozzarella cheese
1/4 cup water
Tips
Use a 4 quart slow cooker.
The spinach is fluffy, so you're going to have to squish it down to make it all fit.
Directions
1. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around.
2. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer).
3. Smear ricotta cheese and pesto onto the noodles.
4. Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses.
5. Repeat layers until you've run out of ingredients.
6. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
7. Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.
8. Uncover, and let it sit for 10 to 15 minutes before serving.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user DARK_CINDERELLA.
2. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer).
3. Smear ricotta cheese and pesto onto the noodles.
4. Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses.
5. Repeat layers until you've run out of ingredients.
6. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
7. Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.
8. Uncover, and let it sit for 10 to 15 minutes before serving.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user DARK_CINDERELLA.
Member Ratings For This Recipe
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