Slow-Cooker Spinach Lasagna
Cooking pasta in the slow cooker can be tricky — you can end up with mushy noodles or a dried-out mess. But this recipe works wonderfully; start with uncooked regular lasagna noodles, which will hold their shape well, and cook on low for less than 4 hours to prevent overcooking.
- 1 Cup Ricotta
- 2-10 oz Package Chopped Frozen Spinach
- 1/4 Cup Minced Fresh Basil
- 1 Cup Parmesan
- 3 Cups Organic Marinara Sauce
- 6 Lasagna Noodles
- 2 Cups Shredded Mozzarella Cheese
In a bowl, mix the ricotta, spinach, fresh basil and 1/2 cup Parmesan. In another bowl, mix the marinara sauce with 1/2 cup water.
In the bottom of a 6-quart slow cooker, spread about a quarter of the marinara mixture to lightly cover the bottom. Top with 2 noodles (breaking to fit if necessary) and another quarter of the marinara. Top with half the spinach mixture, then 1/2 cup of the mozzarella. Repeat with 2 more noodles, marinara, spinach mixture and mozzarella.
Top with the remaining 2 noodles, marinara, remaining 1 cup mozzarella and remaining 1/2 cup Parmesan. Cover and cook on low until the pasta is tender, about 3 1/2 hours.