Crock Pot Spinach Lasagna

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4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,615.3
  • Total Fat: 8.1 g
  • Cholesterol: 80.0 mg
  • Sodium: 6,324.4 mg
  • Total Carbs: 223.3 g
  • Dietary Fiber: 32.3 g
  • Protein: 167.1 g

View full nutritional breakdown of Crock Pot Spinach Lasagna calories by ingredient
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Introduction

No need to cook the pasta, just assemble and cook in a crock pot. As cooking times vary the first time you make this check periodically for your pots time frame, after that assemble and leave it. My crock pot takes 6 hours.
Note: can be assemble before and put in the refrigerator. {I leave the office at lunch, stop by the house and plug it in at noon and it is ready for dinner upon my return.}
No need to cook the pasta, just assemble and cook in a crock pot. As cooking times vary the first time you make this check periodically for your pots time frame, after that assemble and leave it. My crock pot takes 6 hours.
Note: can be assemble before and put in the refrigerator. {I leave the office at lunch, stop by the house and plug it in at noon and it is ready for dinner upon my return.}

Number of Servings: 1

Ingredients

    1 – Box Whole Wheat Lasagna Pasta
    2 cups Homemade or ½ Jar of a Chunky Garden Italian Sauce
    1 8 0z bag Fat Free Shredded Mozzarella {save 3 heaping spoons}
    {Vegan use Veggie shreds } {save 3 heaping spoons}
    1 - 16 OZ TUB low fat cottage cheese {Vegan use soy yogurt, drain into a lightweight cotton cloth. Twist the cloth into a ball and tie with thin string. Hang this over sink or pot for ½ hour}
    10 – 12 oz bag fresh spinach {save a few leaves}
    Cooking spray
    ½ cup water

Directions

1<>Spray crock pot with cooking spray for easy clean up
2<>Place few spoons of sauce to cover bottom of pan
3 <>Assemble in layers as:
Place uncooked pasta on bottom of pan
Spoon sauce a top the pasta
Spoon cottage cheese a top the sauce
Sprinkle with mozzarella
Cover with a generous amount of fresh spinach
Dot sparingly with sauce
Top with uncooked pasta

Repeat the layering process

4 <>Top off with saved cheese and the reserved leaves
5 <>Pour water around perimeter
6<>Cover and cook on low until past is tender.

{Crock pot cooking times vary check periodically the first time you make it for your pots time frame} Serves 6

Number of Servings: 1

Recipe submitted by SparkPeople user ZAHNASGRANDMA.

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    Cut zucchini into long strips and use instead of lasagna noodles - 6/18/09

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  • O.K.
    1 of 1 people found this review helpful
    holy carp! that's a lot of sodium - 12/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    This really was sooo easy and really yummy! I added ricotta to the pasta sauce for a little extra something. I think next time I will use more than 2 c of pasta sauce and use the oven instead of the slow-cooker since the edges of the noodles ended up crispy... - 2/8/09

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  • using ricotta would mean needing more water to keep the noodles moist.
    I imagine alot of the sodium comes from the canned sauce (opt for homemade instead) and the cheese (harder to find a way around that) - 10/18/10

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  • i used zucchini and summer squash because i didn't have any spinach at home. My husband and kids loved it. My boys didn't even notice the extra veggies. - 6/1/09

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